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
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.
yields 8-10 servings