1- Let’s dive into making this pumpkin pie parfait it’s one of those recipes that feels like a fun project in the kitchen. First, you’ll whip up the Chantilly cream by beating the cold heavy whipping cream with the powdered sugar and pure vanilla extract until stiff peaks form, then pop it in the fridge to chill. This step sets the creamy base and only takes a few minutes.

2- Next, mix the mascarpone cheese with the pumpkin pie filling, super-fine sugar, brown sugar, dark rum if you’re using it, and pumpkin pie spice until everything blends smoothly. Once that’s done, gently fold in some of the reserved Chantilly cream to create that fluffy pumpkin cream filling it’s what gives the parfait its dreamy texture.

3- Now, for the crumble: Process your graham crackers into about 2 1/2 cups of fine crumbs, then mix them with honey, apple sauce, cinnamon, and a pinch of salt. This combination makes a tasty, crunchy layer that contrasts perfectly with the creaminess.

4- To assemble, grab some 8-ounce glasses and start layering: Begin with the graham cracker crumble, add the pumpkin cream filling, and top with more Chantilly cream. Repeat the layers and finish with a dollop of Chantilly cream and a sprinkle of cinnamon. Chill everything for at least one hour before serving to let the flavors meld it’s ready in about 40 minutes total, with no cooking needed.