Two 15-ounce cans pumpkin puree
1 teaspoon pumpkin pie spice
1/4 teaspoon kosher salt
4 cups tofutti cream cheese
2-1/2 cups confectioners’ sugar
2 cups pareve (non-dairy) whipping cream
1-1/2 cups crushed chocolate wafer cookies (6 ounces)
In a large bowl, using a hand mixer, beat the pumpkin puree with the pumpkin pie spice, salt, 2 cups of the tofutti cream cheese and 1 1/2 cups of the confectioners’ sugar until thick.
In another large bowl, beat the non-dairy cream with the remaining 2 cups of Tofutti cream cheese and 1 cup of confectioners’ sugar until soft peaks form.
Spoon half of the pumpkin mixture into 12 glasses and top with half of the cream mixture and half of the crushed wafers. Repeat the layering once more. Refrigerate the parfaits until well-chilled, at least 1 hour, before serving.