Ingredients
1-1/3 cups canned pumpkin1 package (8 ounces) Mascarpone cheese1/3 cup packed brown sugar1 teaspoon ground cinnamon1 teaspoon grated orange zest1/2 teaspoon ground cloves1/4 teaspoon ground ginger1/3 cup spiced rum or Amaretto, optional1 cup heavy whipping cream1/4 cup confectioners’ sugar1 teaspoon vanilla extract1 cup crumbled gingersnap cookies (about 20 cookies)
Preparation
In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours.
In a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.
Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.
