Spiced Pumpkin Parfaits
pumpkin puree, ginger, sugar, cinnamon, egg whites
Add the gelatin and triple sec into a small bowl. Whisk to combine.
Place the small bowl into a bowl of warm water for about 2 minutes until the gelatin is dissolved.
Leave the gelatin in the warm water and continue to work on the custard.
In a medium saucepan, add in the pumpkin, heavy cream, ½ cup granulated sugar, egg yolks, cinnamon, ginger, nutmeg, allspice, and salt. Whisk until incorporated.
Using a wooden spoon, stir the mixture over medium heat for 10 minutes.
Remove from the heat and pour into a bowl.
Add the gelatin mixture into the bowl of pumpkin. Whisk until combined.
Cover with plastic wrap and place in the fridge to chill until completely cooled.
Once the pumpkin custard is cooled, add the egg whites into a clean bowl. Beat the egg whites on high until soft peaks form.
Add in 2 tablespoons of granulated sugar and continue to beat on high until stiff peaks form.
Fold one-third of the egg whites into the pumpkin custard to lighten it up.
Add in the next one-third and carefully fold it in.
Add the last third of the egg whites and carefully fold it until smooth.
In a bowl, add in the heavy cream, Greek yogurt, powdered sugar, and salt. Whip until stiff peaks form.
In five dishes, add layers of gingersnaps, pumpkin custard, and whipped cream. Repeat a second layer. Top with crumbs and chopped candied ginger.