Pumpkin Mousse & Ginger Snap Parfait

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5 from 5 votes

Layers of delicious light mousse with crumbled ginger snap cookies.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Keyword: pumpkin

Servings: small desserts

Calories: 404kcal

Author: Tricia

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.

Notes

Mousse adapted from a recipe by Ina Garten
Click HERE for our easy Ginger Snap Cookie Recipe

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition