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Pumpkin Mousse Parfaits

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


  • 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


  • 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.


An original recipe from Baked by Rachel