Pumpkin Mousse Parfait

These pumpkin mousse parfaits look and taste delicious, and are a light, decadent conclusion to a festive meal.

Traditionally, in our family, Thanksgiving dinner always includes pumpkin pie (see Grandma’s recipe).  

However, this year I decided to change it up a bit by serving pumpkin mousse parfait, that still have the familiar pumpkin pie flavors.  

They require some assembly but it can be done a day before needed — a huge advantage in reducing stress on dinner day!

One recipe makes enough for a big dinner party but it can be halved if you are serving fewer people.

Pumpkin Mousse Parfait

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Prep Time 35 mins

Chilling Time 4 hrs

Total Time 4 hrs 35 mins

Servings 12 parfaits

Calories 330 kcal

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Ingredients

  

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Pumpkin Mousse

• 1 envelope (1/4-oz) unflavored gelatin
• ¼ cup dark rum
• 1 15-ounce can pumpkin
• ½ cup granulated sugar
• ½ cup lightly packed light brown sugar
• 2 extra-large egg yolks
• 2 teaspoons finely grated orange peel
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 1 ½ cup cold heavy (or whipping) cream
• 1 ½ teaspoons pure vanilla extract

Sweetened Whipped Cream

• 1 cup cold heavy (or whipping) cream
• 1 Tablespoon granulated sugar
• 1 teaspoon pure vanilla extract

Garnish

• 3 ½ cups chopped ginger snap cookies
• 3 Tablespoons very thinly sliced dry crystallized ginger

Pots and Utensils

• Small heatproof metal bowl
• 2 large mixing bowls
• Mixer with whisk attachment
• 2 quart saucepan
• Rolling pin
• 12 Parfait glasses
• Parchment or wax paper
• Plastic wrap

Instructions

 

Prepare Pumpkin Mousse

• Pour the rum into the small metal bowl.
• Sprinkle gelatin on top of the rum.
• Let stand 10 min. to soften the gelatin.
• In a large bowl, mix the pumpkin, granulated sugar, brown sugar, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.
• Add enough water to the 2 quart saucepan to come 1 inch up the side.
• Heat to boiling, then reduce the heat to simmer.
• Set the bowl of gelatin mixture over the simmering water.
• Heat until gelatin dissolves.
• Immediately whisk the hot gelatin mixture into pumpkin mixture.
• In a large clean bowl, beat 1 1/2 cups cream at high speed.*
• Add vanilla and continue to beat until soft peaks form.
• Gently fold cream into pumpkin mixture.

Prepare Sweetened Cream

• Beat 1 cup whipping cream on high speed until it begins to thicken.*
• Add 1 Tablespoon sugar and 1 teaspoon vanilla.
• Continue to beat until medium peaks form. Do not over beat.

Make The “Crust”

• Roll the snaps between sheets of wax paper with a rolling pin.

Assemble The Parfaits

• Divide the pumpkin mixture in half. Spoon one half of the mixture into 12 small parfait glasses.
• Add the crushed cookies to each of the glasses.
• Divide the whipping cream in half. Top each glass with one half of the cream.
• Add the remaining pumpkin mixture to the glasses.
• Dollop remaining whipped cream on top.
• Cover with plastic wrap and refrigerate for at least 4 hours or overnight,

To Serve

• Garnish parfaits with crystallized ginger slices.

Notes

*Be sure that the bowl and whisk are clean before you start beating to make certain the cream will thicken.

Nutrition

Serving: 1 parfaitCalories: 330 kcalCarbohydrates: 34.1 gProtein: 3.5 gFat: 20.4 gCholesterol: 86.9 mgSodium: 178.8 mgSugar: 25.7 g

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