Pumpkin Mousse Parfaits

Total Time:
4 hr 35 min
Prep:
20 min
Inactive:
4 hr 10 min
Cook:
5 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1/4 cup dark rum
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 extra-large egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • Sweetened whipped cream
  • 8 to 10 chopped ginger cookies
  • Crystallized ginger, for decoration, optional
Directions
Watch how to make this recipe.
  • Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

  • To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.


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    This recipe is featured in:

    Thanksgiving on Food Network