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With all the wedding hoopla these last few months I hardly noticed Thanksgiving is just around the corner! What happened to the hot summer days? I’m not complaining, just saying. Time is flying by and I don’t have a handle on the holidays … yet! This recipe might help however. Year after year I make pumpkin pies so this year I want to change it up and try something new. This is definitely something new and delicious!
Don’t you just love Ina Garten. She is soft spoken, inventive, and she’s not just the face of some pretty baker on network TV. Ina can cook and bake. This recipe is adapted from her Pumpkin Mousse Parfait but instead of store bought gingersnap cookies, I used some of my recently baked homemade Ginger Snaps.
Fresh orange zest and grated nutmeg are stars in this dessert. Using fresh ingredients can take an OK recipe to an outstanding family favorite.
I do prefer Libby’s canned pumpkin to fresh. Go figure. I’ve make homemade pumpkin puree and just didn’t love it. I’m a canned pumpkin girl all the way!
This dessert can be layered in a large trifle bowl, individual bowls, or glasses for a beautiful presentation.
My taste-testers each shared one of these large glasses. I should buy some of those tiny individual dessert glasses that come 25 to a box! This would be perfect in small portions that way guests could have another small dessert too. My son and his new bride took their unfinished glass with them – I guess that is a pretty terrific endorsement. If you’re looking for an easy dessert with rich pumpkin flavor, I hope you’ll give this a try.
Pumpkin Mousse & Ginger Snap Parfait
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Yield: 12 small desserts
Course: Dessert
Layers of delicious light mousse with crumbled ginger snap cookies.
Ingredients
For the mousse:
- 1 envelope (.25 ounce) unflavored gelatin
- ¼ cup spiced rum
- 1 (15-oz) can pure pumpkin
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 2 large egg yolks
- 2 teaspoons orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon sea salt
- 1 ½ teaspoons vanilla
- 1 ½ cups cold heavy cream
For the whipped cream:
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
For the cookie layer:
- 3 ½ cups crushed ginger snap cookies (see link in notes)
Instructions
To prepare the mousse:
- Pour the rum to a small heatproof metal bowl. Sprinkle the gelatin over the rum and let it stand for about 10 minutes or until soft.
- In a large mixing bowl combine the pumpkin, sugars, egg yolks, orange zest, cinnamon, vanilla, nutmeg and salt. Whisk until combined.
- In a 2-quart saucepan add water to a 1-inch depth. Heat the water to boiling, then reduce to simmer. Set the bowl of softened gelatin over the simmering water. Heat and stir until the gelatin is dissolved. Immediately whisk the hot mixture into the pumpkin making sure it is well blended.
- In a large mixing bowl beat 1 ½ cups cream on high until soft peaks form. Gently fold the whipped cream into the pumpkin mixture and set aside. Do not over-beat.
To prepare the whipped cream:
- In a large mixing bowl beat 1 cup cold heavy cream until it begins to thicken. Add 1 tablespoon granulated sugar and 1 teaspoon vanilla and beat on high until soft peaks form. Do not over-beat as you want it to be creamy, not stiff.
To assemble the parfaits:
- Divide half the pumpkin mixture into 12 small parfait glasses. Divide half the chopped cookies on top of the pumpkin mixture, then top with half the sweetened whipped cream. Repeat layers and garnish with ½ a whole cookie if desired. Cover and refrigerate until ready to serve.
Recipe Notes
- Mousse adapted from a recipe by Ina Garten
- Click HERE for our easy Ginger Snap Cookie Recipe
Nutrition
Calories: 404kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 285mg | Potassium: 170mg | Fiber: 1g | Sugar: 25g | Vitamin A: 788IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
There’s my first pumpkin recipe of the season! Whoohoo! With so much going on I missed the opportunity to celebrate my two year blogging anniversary. I can’t believe it’s been two years already and want to thank you all for your continued support and readership. I’ll have a giveaway later this week so please check back!
Thanks so much for stopping by!
Tricia
Suze
I just made the parfait without the rum and orange zest and it’s still delish! I mean it was yummy!! BTW, I only used 1 1/2 tsp. of pumpkin pie spice (or to taste) because I didn’t have some of the spices at hand. It worked wonderfully. Happy Thanksgiving!
Tricia Buice
Yeah! Thank you so much for letting me know Suze. I love that recipe and it’s pretty presentation – so happy you gave it a try! Thank you very much for the feedback and Happy Thanksgiving to you and your family!
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JulieD
I absolutely adore Ina! This mousse looks fantastic!!
scrambledhenfruit
Beautiful dessert! Pumpkin and ginger go so well together, I know it's wonderful. I've read that the canned pumpkin isn't pumpkin at all, but various forms of winter squash like kushaw and Amish long pumpkins. I find that the canned pumpkin is good with a lot less trouble! 🙂
Rachel @ Bakerita
Pumpkin mousse?! Yum! That sounds phenomenal, and I'm sure the gingersnaps are the perfect crunchy complement to the creamy mousse. Can't wait to try this, looks great.
Russell van Kraayenburg
Wowzers this parfait looks awesome!
The Café Sucré Farine
I know what you mean about time slipping by Tricia. I realized yesterday that I still had a summer centerpiece on the dining room table. I haven't even had time to pull out the fall stuff yet. <br />I love your mouse – it is gorgeous and looks delicious. What a fun, unique dessert for a Thanksgiving dinner or any autumn meal for that matter! <br />I headed over to the wedding now, can't
TexWisGirl
oh my word, that looks good!<br /><br />
Angie's Recipes
I have been obsessed with pumpkins 😉 This is a great fall dessert, Tricia.
Blond Duck
I could eat that entire bowl!
Shiloh Barkley
Oh wow! I'm finding I really love making dessert, I just don't want to be a wasteful blogger. I only make about one dessert a week :(<br /><br />http://www.shilohstaste.com
Mary
My husband's favorite holiday dessert is pumpkin mousse! He adores it and gets so excited when I make it each year. I am loving your variation here.
Robin
Hello Tricia!!! This recipe looks absolutely wonderful! Anything with rum in it has to be good 🙂 Paul wants me to make it for our big Thanksgiving celebration with all the relatives–can't wait! It was such a pleasure and an honor to attend the wedding. What a perfect day. And congratulations on your two year anniversary! ((hugs!))
Tricia
Yes – rum is good! Good luck on the Thanksgiving extravaganza! Let me know if you have any recipes you would like to share. I feel the need to change it up a bit this year but my family would probably be mad if I didn't make those once a year favorites. Great to see you!
Miss Smart
This looks like my (not vegan) heaven. I also don't like fresh pumpkin. Canned is the way to go. It's always sweet, always the right texture, and really, about the same price without all of the work and potential for blowing up the pumpkin in your oven. [Not that I've done that or anything…]
Tricia
Sarah – did you blow up a pumpkin? – sounds like a terrific post to me! Have a great week 🙂
TRAVELING HUSBAND
We blew up a gingerbread house once. 🙂 <br />