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Pumpkin Mousse Parfait Recipe
Course
Dessert
Cuisine
American
Prep Time
35
minutes
minutes
Chilling Time
4
hours
hours
Total Time
4
hours
hours
35
minutes
minutes
Servings
12
parfaits
Calories
425
kcal
Author
Flora
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
1½
cup
cold heavy (or whipping) cream
1½
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
3½
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