Pumpkin Mousse Parfaits

Show: Barefoot ContessaEpisode: Night Before Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (36)

Cook Time:
5 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

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

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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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Comments & Reviews

recipe Pumpkin Mousse Parfaits
Ken Dallas, TX 01-04-2010
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So light and wonderful flavor
Rated: 5 stars out of 5

I made this for a holiday party with just a few changes. Instead of parfaits I used the pre-made puff pastry shells from... the grocery store to make them more appetizer/dessert bite size. They were a hit! Just let them have a couple of hours in the fridge beforehand to set well and add a little whipped cream and cinnamon on top. The puff pastry gave them the crunch they needed. Also, if you use the small puff pastry shells you can make a large number of these.Read more
recipe Pumpkin Mousse Parfaits
Nancy La Jolla, CA 12-20-2009
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Fantastic
Rated: 5 stars out of 5

My family came home and had it all ready for them. They loved it! Thank you Ina.
recipe Pumpkin Mousse Parfaits
Christine Cape Coral, FL 12-13-2009
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Perfect Mousse, imperfect recipe
Rated: 5 stars out of 5

If you left out the rum or the orange zest in this mousse, you missed out. The flavors are delicate and perfect just as... written. The mousse itself is exceptional. With that said, whoever pointed out that Ina doesn't tell you how much cream to whip for the decoration on top is correct. The 1 1/2 cups is all folded into the mousse before you chill it -- at least that is how the recipe reads. I made this yesterday for a holiday dinner for my gourmet group. They loved it BUT thought it was too much and too rich. My friend suggested serving a smaller portion, ramekin size, with just a dollop of cream on top, rather than all those layers. I have to agree. The layers of sweetened whipped cream detracted from the delicate flavor balance in the mousse. Read more
recipe Pumpkin Mousse Parfaits
GLORIA ESCALON, CA 11-23-2009
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IS IT SAFE TO EAT WITH RAW EGG YOLKS?
Rated: 5 stars out of 5

I NOTICED THAT NO ONE ASKED ABOUT THE RAW EGG YOLKS. IS IT SAFE TO EAT THEM THAT WAY? THANK YOU. I PLAN ON MAKING THIS... TOMORROW NIGHT FOR THANKSGIVING DINNER. IT SOUNDS ABSOLUTELY HEAVENLY.Read more
recipe Pumpkin Mousse Parfaits
Michelle Leesburg, VA 11-19-2009
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Made gluten free and kid friendly
Rated: 5 stars out of 5

Left out the rum and substituted water because kids were eating it. Also left out the orange zest after reading other... comments. Made like this these are FANTASTIC! We also had to substitute gluten free ginger cookies because my mom and mother-in-law are gluten intolerant. Couldn't tell the difference! Read more
recipe Pumpkin Mousse Parfaits
Loryn Arcadia, CA 11-18-2009
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MMMM. DELISH!
Rated: 5 stars out of 5

I made these last night, ate them for dessert with my mom, grandma, and boyfriend. All three of them LOVED it. I had some... left over, I just finished eating one now as I'm writing this review. They taste even better the next day!!! They were also very easy to make. I added Pumpkin Pie Spice to the pumpkin, and omitted the orange zest like other reviewers said to, and also I did not use any rum. Since I didn't use any rum I mixed the gelatin with 1/4 cup water and put a tiny bit of honey in it. Over all, AMAZING dessert, we are going to make them for Thanksgiving!Read more