This delicious No Bake Pumpkin Cheesecake Parfait is perfect for your holiday get togethers. Made with a creamy light pumpkin cheesecake filling you'll love this and so will your guests!
In a blender, or using your hand chopper finely crush the gingersnap cookies, pecans and sugar. Set aside.
In the bowl of your stand mixer whip together your cream cheese, pumpkin, sugar, vanilla and pumpkin pie spice until light and creamy. Gently fold in whipped cream.
In a small glass, place 1-2 tbsp. of gingersnap crust followed by 1/3 c. cheese mixture. Top with your whipped cream, sprinkle with chopped pecans and pumpkin pie spice.
For best results, refrigerate at least 30 minutes (but can be eaten immediately).