1 Video | Photo: Pumpkin Mousse Parfaits Recipe
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
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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By leigh.nadel_114...
Atlanta, GA
on November 08, 2012
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Delicious, as always Ina! The only thing I changed was only doing 2 layers, instead of 3, making smaller servings. I thought it tasted so rich with all the cream, that you really didn't need that much! Plus it saves on the calories etc... I liked this much better than pumpkin pie!
Also, with the whipped cream (kind of confusing in the directions, I whipped an entire pint and folded half (1 cup into the pumpkin, and used the other half for the whipped cream layer.
By Katherine Candela
Boston, MA
on January 09, 2012
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WOOOW. These were greattt!. Such a nice change of dessert. However, I did not use the orange zest cause I don't like the texture, I used Gold Rum cause I didn't have dark and I didn't have ginger cookies so I used cinnamon graham crackers....but it tasted amazingggg anyway. I did not wait 4 hours to let them set. I only had them set for 2-2.5 hours and they were perfect. Will definitely make againnn!!!
By patte56
New Jersey
on December 13, 2011
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This was relatively easy to make, tasted really good, but I thought it needed a bit more sweetness. Other than that, it's a winner!!
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