Grown-up Pumpkin Cinnamon Toast Crunch Parfaits

15-ounce can pumpkin puree

9 ounces evaporated milk

2 eggs

¾ cup sugar

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

3 ounces Fireball Whiskey

1 cup heavy cream

4 tablespoons powdered sugar

¼ cup RumChata

1 cup Biscoff Cookie crumbs (or crushed Cinnamon Toast Crunch cereal)

8 8-ounce individual containers (Mason jars, martini glasses or yogurt jars work well)

Preheat the oven to 350 degrees and spray an 8-inch or 9-inch baking dish with cooking spray.

Combine pumpkin, evaporated milk, eggs, sugar, salt, spices and Fireball in a large bowl. Stir until thoroughly combined. Carefully pour pumpkin mixture into prepared pan.

Place in preheated oven and bake for 35 to 40 minutes, or until a knife inserted into the center of the pie comes out clean. Remove from the oven and cool on a rack. Place in the refrigerator to cool.

Place heavy cream, powdered sugar and RumChata in a bowl and whip on high speed until medium peaks form, being careful not to overmix.

To assemble parfaits, layer the following in order in each jar:

1 tablespoon cookie crumbs

Pumpkin mixture

Whipped cream

Pumpkin mixture

Whipped cream

1 tablespoon cookie crumbs

Chill until ready to serve. This can also be made in a trifle bowl, adjusting quantities based on size.

Serves 8

Penny Kazmier

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