Pumpkin Mousse Parfaits

I can count on one hand the number of layered desserts I’ve made. I’m not usually a fan of this style of dessert simply because in a mass quantity they’re only reasonably pretty and presentable before anyone touches it. The moment someone spoons out a helping, all beauty is lost. Plus they can sometimes just generally be a pain in the butt to make.

This is why I adore personal sized servings. I tend to lean towards that a lot with certain dishes. Not only is it fun but then you don’t have someone requesting a smaller portion. Everyone gets the same amount and no one is allowed to complain. Not one.

Eat. Enjoy. And be done.

And you’ll absolutely enjoy this. It’s creamy but light and full of flavor and spice. The crushed gingersnap cookies give the perfect boost in spice and a wonderful contrast in texture.

This is a kid and adult approved dish by far. Spoons, beaters, and spatulas were licked clean. Definitely have a helping hand or two on hand … they’ll enjoy the cleanup.

Pumpkin Mousse Parfaits

Cook Time15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin
Servings: 4

Ingredients

  • 3/4 C pumpkin puree
  • 2 1/4 C heavy cream divided
  • 1/4 C brown sugar
  • 2 tbsp pure maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp cornstarch
  • 1/2 tsp water
  • 12 gingersnap cookies roughly broken

Instructions

  • In a small saucepan over medium-low heat, combine pumpkin 3/4 cup cream, brown sugar, maple syrup, spices, salt and 1 teaspoon vanilla. Cook, whisking constantly for 5 minutes.
  • In a small bowl, combine water and cornstarch. Add to pumpkin mixture and bring to a boil. Continue to cook, whisking constantly for 2 minutes. Remove from heat and pour through a fine mesh strainer into a large bowl. Press plastic wrap to the top of the pumpkin mixture and allow to cool to room temperature.
  • When ready to continue, in a medium bowl beat 1 1/2 cup heavy cream and 1 teaspoon vanilla until still peaks form. Fold in 1/3 of whipped cream into pumpkin mixture, followed my remaining whipped cream until no streaks remain.
  • Spoon a portion of the pumpkin mousse into the bottom of each of your serving cups or bowls, cover with more mousse, a second layer of cookies and a final layer of mousse. Chill 2-4 hours or overnight.
  • If desired, top off with fresh sweetened whipped cream.

Notes

An original recipe from Baked by Rachel

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