Supplies

FOR THE WHIPPED CREAM MIXTURE:

2 cups heavy whipping cream

1 teaspoon vanilla extract

1/4 cup sugar

small pinch of salt

FOR THE PUMPKIN MIXTURE:

8 oz. cream cheese, at room temperature

2/3 cup sugar (brown, granulated, or a mix)

zest from one lemon (about 1 tsp)

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

small pinch of salt

1 cup pumpkin puree

COOKIE LAYER:

1 1/2 cups or about 24 ginger snap cookies, crushed

Step 1: Making the Whipped Cream Mixture

Whip the cream, vanilla and 1/4 cup of sugar until soft peaks form. Refrigerate.

Step 2: Making the Pumpkin Mixture

In a medium mixing bowl, beat the softened cream cheese with 2/3 cup sugar, the lemon zest, 1 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, and a small pinch of salt. Add 1 cup pumpkin puree and beat until well mixed and creamy.

Step 3: Finishing Your Pumpkin Layer

Gently incorporate half of the whipped cream mixture into the pumpkin mixture.

Step 4: Crushing Ginger Snaps

Place about 24 ginger snap cookies in a plastic bag and use a mallet or rolling pin to crush the cookies into little pieces. It should yield about 1 1/2 cups of crumbs.

Step 5: Assembling the Layers

Set out 8 cups (I used 8 ounce cups), and begin the layering process. I started with cookies, then the pumpkin mixture, followed by the whipped cream mixture. Repeat one more time. Top with the remaining cookie crumbs.

Step 6: Enjoy

Make these parfait cups up to one day in advance so that the ginger snaps stay crunchy, and if you're not going eat them right away cover with plastic and refrigerate.