Ingredients
- 2 tsp. (1 pkg) unflavored gelatin
- ¼ cup triple sec
- 1 + ½ cups (15 oz. can) pumpkin puree
- ½ cup heavy cream
- ½ cup + 2 T. granulated sugar, divided
- 3 large egg yolks
- ¾ tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. freshly grated nutmeg
- ¼ tsp. ground allspice
- ¼ tsp. fine sea salt
- 4 pasteurized egg whites
- 1 cup heavy cream
- ⅓ cup Greek yogurt
- 2 T. powdered sugar
- pinch of sea salt
- 2 cups gingersnaps, crushed
- 2 T. finely chopped candied ginger
Recipe Description
I have two last minute recipes for your Thanksgiving dessert spread. Today I have these spiced pumpkin parfaits are tangy and spicy. The whipped cream has a bit of greek yogurt making it slightly tart. Then there’s the pumpkin filling that’s loaded with spice and booze!
I’m such a ginger fanatic. Between the gingersnaps and the crystallized ginger on top, I’m in heaven. It can have a hint of heat which I’m all for, but it is balanced out with the whipped cream. Maybe a month and a half ago, I made a ginger simple syrup. I then slurped up the simple syrup before I could make anything out of it. It was so spicy and amazing. The only thing that drives me crazy are the strings on the root when you grate it.
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