Yields: 8-10 servings
Ingredients:
1 (15 ounce) can pumpkin
3 cups heavy cream
¾ cup sugar (white or brown)
½ tsp. pumpkin pie spice (use more or less to taste)
1 Tbsp. vanilla extract
Procedure:
1. Combine pumpkin, one cup heavy cream, sugar and pumpkin pie spice in a medium saucepan. Simmer over medium heat for five minutes.
2. Remove from heat and cool thoroughly.
3. Whip two cups heavy cream with one tablespoon vanilla to soft peaks. Fold into cooled pumpkin mixture.
4. Layer mixture into parfait glasses with crushed gingersnaps or serve plain with toasted nuts. Refrigerate until ready to serve.
Type: Authentic Recipe
Photo By: Anita Adams/Jacksonville Magazine
Recipe Author: Anita Adams, owner of Let Them Eat Cake!
Source: http://www.jacksonvillemag.com/fall-harvest/