Pumpkin Spiced Parfait With Maple Roasted Pecans and Bourbon Whipped Cream
Quinn Cooper and I put together this AWESOME last minute Thanksgiving dessert. No bake and you can make it in the morning and keep in the fridge until you are ready to eat.
This dessert is so much fun to play around with. I love using different size cups, you can also use jars (mason are great). The best part is you can really do whatever you want, it is up to you! Get creative guys!
Head to Quinn Coopers blog for more Thanksgiving/Thanksgivukkah fun!
Pumpkin Cream Cheese Filling;
1 bar of Philly cream cheese, room temperature
1 tsp vanilla
2 tsp pumpkin spice
3 tablespoons icing sugar, sifted (you can add more if you like it sweeter)
1/2 cup pumpkin puree
In a bowl cream together all the ingredients until light and smooth. If you want more spice or sweetness, then put some more pumpkin spice and sugar in. Place into a piping bag and set aside
Maple Roasted Pecans
2 1/2 cups pecans
1/2 cup pure maple syrup
Coat the pecans in the maple syrup and roast at 350 for 20-30 min until golden and crunchy, let cool. Remove some of the pretty ones to the side for garnish, and then roughly chop the rest of the pecans.
Bourbon Whipped Cream: (this is basically great with anything!!! )
1 1/2 cup heavy whipping cream
1 tablespoon bourbon
1/4 cup icing sugar, sifted
Whip the cream until almost firm, then add in the sugar and the bourbon, whisk in and place in a piping bag.
To assemble. You can really do it in whichever order you want, but I started mine with the pecans on the bottom.
Place a tablespoon of pecans on the bottom, then do a layer of the pumpkin cheese filling then a layer of the whipped cream, do another tablespoons of the pecans and keep going until the top and finish is with a nice whipped cream layer and garnish with the pecans. Place in the fridge until dinner. Remove from the fridge 20 minutes before you want to eat it. Enjoy and Happy Thanksgiving!!!