Pumpkin Parfaits | Fletchers Mill

Ingredients

• 1 cup gingersnap crumbs, about 15 cookies
• 2 cups pumpkin purée (15 ounce can)
• 2 cups whole milk
• 1 cup white granulated sugar
• ¼ cup cornstarch
• 2 tablespoons all-purpose flour
• 1 teaspoon pumpkin pie spice
• or
• ½ teaspoon ground cinnamon and ground nutmeg
• ½ teaspoon finely ground kosher salt
• 1 cup heavy whipping cream
• 2 tablespoon powdered sugar
• ½ teaspoon clear vanilla