Prepare pumpkin cream layer. Scoop out thick portion of refrigerated coconut milk (reserve liquid for another use) and combine in bowl with remaining ingredients. With an immersion blender, combine until smooth. (An immersion blender works best, but use a mixer if needed.)

Chill pumpkin mixture for two hours or more to thicken.

In clean bowl, blend chilled coconut whipping cream and set aside.

Crush cookies with rolling pin.

To make parfaits, add ½ cup pumpkin mixture to each glass. Layer with ¼ cup whipping cream and ½ cup crushed cookies. Add another ½ cup pumpkin mixture and top with ¼ cup whipping cream.