Saturday, November 2, 2013

Salted Caramel Pumpkin Parfaits

Salted Caramel Pumpkin Parfaits
40 gingersnaps, chopped 
1 - (5.1 ounce) package Jell-o vanilla instant pudding
1 - (15 ounce) can pumpkin puree
2 cups cold milk
1 1/2 tablespoons pumpkin pie spice
2 - (10 ounce) containers Cool Whip Cream Cheese Frosting, thawed

For the Salted Caramel:
2 cups granulated sugar
12 tablespoons unsalted butter, room temperature, cut into cubes
1 cup heavy cream, room temperature
1 tablespoon sea salt

First prepare the salted caramel: 
Add the sugar in an even layer to a 2-3 quart saucepan over medium-high heat. When the sugar begins to melt, use a whisk to stir the sugar until it is completely melted. Continue cooking the sugar until it becomes deep amber in color and reaches a temperature of 350 degrees. I recommend using a thermometer! As soon as the sugar hits 350 degrees, carefully add the butter all at once, whisking until the butter is melted. Be careful, the caramel will bubble up at this point! You can switch to a wooden spoon now if the sugar is getting stuck to the whisk. Remove the pan from the heat and slowly pour in the heavy cream. Stir until the cream is incorporated into the sauce and the caramel is smooth. Add the sea salt and stir to combine. Allow the caramel to cool for 10-15 minutes in the pan before using. 

Then assemble the parfaits:
In a large bowl, combine the instant pudding mix, pumpkin pie spice, and milk, and beat with a whisk for 2 minutes. Gently fold in pumpkin puree and set aside. Layer about 2 tablespoons of the gingersnaps into the bottom of 8 half pint jars. Top the gingersnaps with a layer of the pumpkin pudding you prepared earlier. Then add a layer of the cream cheese frosting. Drizzle with a spoonful of the salted caramel sauce. Repeat the layers twice with remaining ingredients. Garnish the tops of the parfaits with extra salted caramel and gingersnaps. Refrigerate for about 2 hours before serving. 
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