Pumpkin Mousse Parfait With Gingersnaps

5 from 1 vote

This pumpkin mousse parfait recipe layers spiced pumpkin mousse with crunchy gingersnaps and creamy whipped cream to create a delightful dessert that’s perfect for autumn celebrations.

Pumpkin mousse parfait | Love pumpkin desserts but want something a little lighter than pie? Try this delicious pumpkin mousse parfait that can also be made ahead of time.

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 has the familiar pumpkin pie flavors.  

With its layers of pumpkin mousse, whipped cream and gingersnap crumbs, this pumpkin parfait not only tastes delicious, but also looks stunning.

And the fact that it can be assembled a day in advance is a huge advantage in reducing stress on dinner day!

Whether you’re serving it at a cozy family dinner or a festive gathering, this pumpkin parfait with gingersnaps will surely be a crowd-pleaser.

Ingredients

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This recipe makes 12 pumpkin parfaits.

Here is your shopping list:

  • gelatin: 1 ¼-ounce envelope (or 2½ teaspoons) unflavored gelatin – this helps the mousse to keep its form.
  • alcohol: ¼ cup dark or spiced rum – this adds a delicious spicy flavor to the dessert
  • canned fruit: 1 15-ounce can pureed pumpkin – make sure to get canned pumpkin puree, not pumpkin pie filling.
  • sugar: ½ cup + 1 Tablespoon granulated sugar, ½ cup lightly packed brown sugar
  • eggs: 2 extra-large eggs – we will only be using the yolks for this recipe
  • fresh fruit: 1 orange
  • spices: ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg
  • seasoning: ½ teaspoon kosher salt
  • dairy: 2½ cups cold heavy (or whipping) cream – we’ll use this for both the mousse and the whipped cream filling.
  • flavoring: 2½ teaspoons pure vanilla extract – this is also used for both the mousse and the whipped cream filling.
  • cookies: 1 box ginger snap cookies

Substitutions

  • Non-alcoholic vanilla extract or apple juice can replace rum.
  • You can use graham crackers or vanilla wafers instead of the ginger snaps.
  • For a gluten-free version, use gluten-free gelatin and ginger snaps.

How to make pumpkin parfaits

Prep Work

We only need the egg yolks for this recipe so you’ll need to separate them from the egg whites. To do this:

  • Carefully crack the eggs so the yolk doesn’t get broken. Otherwise, you won’t be able to separate it.
  • Then transfer the yolk back and forth between the shell halves over a bowl, letting the white fall into it.
  • Save the separated yolks in a different bowl.

Wash the orange. Then use a fine grater to get 2 teaspoons of orange peel from it.

Next we need to make cookie crumbs. To do this:

  • Save 12 ginger snap cookies to use as garnish.
  • Put the rest of them in a Ziploc bag or between 2 sheets of wax paper. This will keep the crumbs from going everywhere.
  • Then use a rolling pin to crush them into small pieces.

Prepare the gelatin

Pour the rum into a small metal bowl or the top of a double boiler. We’ll need to put this on the stove later, so make sure it is heatproof.

Sprinkle a 0.25-ounce package (or 2½ teaspoons) unflavored gelatin over it.

Let it stand for 10 minutes to soften the gelatin.

Make the pumpkin mixture

In a large bowl, mix pumpkin, granulated sugar, brown sugar, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.

Add about 1-inch of water to the bottom of a saucepan or double boiler. If you are using a bowl, this pot should be just large enough for it to sit in without falling into the water.

Bring to a boil over high heat, then lower the temperature to medium-low so the water is just simmering.

Place the bowl with the gelatin mixture over the simmering water (making sure that it isn’t touching it).

Heat until the gelatin has dissolved and there are no lumps left in the mixture.

Whisk the hot gelatin mixture into the pumpkin mixture immediately after dissolving.

In a large bowl, beat 1½ cups heavy cream at high speed until it begins to thicken. It is important that the bowl is clean or the whipping cream may not set properly.

Add vanilla and continue to beat until soft peaks form. When the beaters are lifted, peaks should form but slightly droop.

Gently fold this whipped cream into the pumpkin mixture.

To do this, use a spatula to cut through the mixture, scooping underneath, and turning it over. Rotate the bowl as you fold to gently incorporate ingredients without deflating the cream.

Prepare the whipped cream layer

This whipped cream will be used as one of the layers in the parfait.

Beat 1 cup heavy cream until it starts to thicken.

Add 1 Tablespoon sugar and the vanilla.

Continuing to beat until medium peaks form. The peaks should hold their shape but not be stiff when the beaters are lifted from the bowl.

Assemble The Parfaits

Divide the crushed cookies in half. Then spoon one half of the cookies into 12 tall parfait glasses. Tall, thin glasses work best since you’ll be able to see all the layers clearly.

Divide the pumpkin mixture in half. Spoon one half of the mixture into the 12 glasses.

Divide the whipping cream in half. Top each glass with one half of the cream.

Repeat the layers in each of the 12 glasses with the remaining crushed cookies, pumpkin mixture and whipped cream.

Refrigerate

Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Serving Suggestions

To serve, top with a sprinkle of cinnamon or nutmeg, and add a ginger snap cookie as a garnish.

This dessert pairs well with hot coffee or apple cider for a cozy fall treat.

Storage

Pumpkin mousse parfaits can be covered with plastic wrap and stored in the refrigerator for up to 3 days.

Freezing is not recommended as it may affect the texture of the mousse.

Other pumpkin dessert recipes you might like

Or browse all of our fall dessert recipes.

pumpkim mousse parfait

Pumpkin Mousse Parfait Recipe

5 from 1 vote
Prep Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings 12 parfaits
Calories 425 kcal

Equipment

  • rolling pin
  • Large ziploc bag or wax paper
  • Small metal bowl or top of double boiler
  • 2 large mixing bowls
  • Mixer with whisk attachment
  • small saucepan
  • 12 tall, thin glasses
  • plastic wrap

Ingredients
  

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
  • cup cold heavy (or whipping) cream
  • teaspoons pure vanilla extract

Sweetened Whipped Cream

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

Cookie Layer

  • cups crushed ginger snap cookies

Garnish

  • 12 ginger snap cookies
  • sprinkle of cinnamon or cinnamon sticks

Instructions
 

Prepare Pumpkin Mousse

  • Pour the rum into the small metal bowl or the top of a double boiler.
  • Sprinkle gelatin on top of the rum.
  • Let stand 10 minutes to soften the gelatin.
  • Meanwhile 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 1½ cups cream at high speed.
  • Add vanilla and continue to beat until soft peaks form.
  • Gently fold whipped 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.

Assemble The Parfaits

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

To Serve

  • Garnish parfaits with a sprinkle of cinnamon and a ginger snap cookie.

Notes

  • Ginger snap cookies can be replaced with graham crackers or vanilla wafers.
  • Be sure that the bowl and whisk are clean before you start beating to make certain the cream will thicken.

Nutrition

Serving: 1 parfait | Calories: 425 kcal | Carbohydrates: 49 g | Protein: 4 g | Fat: 23 g | Saturated Fat: 13 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Cholesterol: 88 mg | Sodium: 320 mg | Potassium: 180 mg | Fiber: 1 g | Sugar: 28 g | Vitamin A: 782 IU | Vitamin C: 1 mg | Calcium: 75 mg | Iron: 2 mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.

authorFlora
courseDessert
cuisineAmerican
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This post was originally published on October 26, 2016 but was updated with new content on December 17, 2023.


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