pumpkim mousse parfait

Pumpkin Mousse Parfait

Prep Time 35 minutes
Chilling Time 4 hours
Total Time 4 hours 35 minutes
Servings 12 parfaits
Calories 330kcal


Pumpkin Mousse

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

Sweetened Whipped Cream

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


  • 3 1/2 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


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.


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


Serving: 1parfait | Calories: 330kcal | Carbohydrates: 34.1g | Protein: 3.5g | Fat: 20.4g | Cholesterol: 86.9mg | Sodium: 178.8mg | Sugar: 25.7g