Wednesday, November 25, 2020

No Bake Pumpkin Pie Parfait




  •  1 cup Mascarpone cheese
  • 2 cups pumpkin puree
  • 2 cups cream
  • 1 tablespoon pumpkin pie spice or cinnamon
  • 2/3 cup soft brown sugar
  • 250 g finely crushed cinnamon biscuits
  • 3 tablespoons icing or confectioner sugar

Add a teaspoon of pumpkin puree to each glass. 
In a bowl mix Mascarpone, the rest of the pumpkin puree, cinnamon and brown sugar until combined.
Whip the cream and icing (confectioner's) sugar to soft peaks.
Add a layer of the biscuits crumbs (about 3 teaspoons) to the pumpkin layer int he glass.
Follow with about 3 teaspoons of the Mascarpone and pumpkin cream.
Add  a layer of whipped cream (about 4 teaspoons).
Repeat the layers in order, until your glass is full, finishing with a  dollop of whipped cream on top. Refrigerate for at least two hours to firm up.
Just before serving add crushed biscuits on top. 


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