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Pumpkin Mousse Parfaits Recipe

Pumpkin Mousse Parfaits

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

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  • 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.

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  • 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!!!

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  • 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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  • on December 01, 2011

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    I made these for Thanksgiving and they were a big hit! So easy to make and sooo delicious! Great presentation to impress!

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  • on November 27, 2011

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    Who knew pumpkin would pair well with orange?! It is a great combination! I appreciated the prior reviews stating that the cookies became soggy if added during the chilling process. I saved mine for the topping right before serving. I was a bit nervous about the rum making the parfait taste like alcohol, but cooking it with the gelatin took away that alcohol flavor and smell. It leaves behind a brown sugary, maple deliciousness! This recipe is so festive; like what a bite of Christmas would taste like.

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  • on November 27, 2011

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    My family pronounced this the worst dessert I've ever made. Immediately following Ina Garten's Baked Chocolate Pudding, which was the BEST dessert I ever made. The combination of rum and orange with the pumpkin was off-putting. It wasn't really pumpkin-y... or ginger-y. Nobody could identify the flavor but they all agreed it wasn't good. I now have a refrigerator full of parfaits that will have to be thrown out. I'm still giving it 2 stars because the consistency and presentation was lovely and I didn't hate it as much as everyone else.

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  • on November 25, 2011

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    This recipe was very quick and easy to assemble. I got rave reviews at my Thanksgiving table. I followed the recipe to the letter; however, I whipped the remaining cream ahead of time. I will definitely make it again.

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  • on November 19, 2011

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    I'm not that big into mousse but I do like pumpkin and this was pretty good and I will make it again for the holidays. For someone who was asking about raw egg yolks in the mousse - its not really raw as the hot gelatin "cooks" the egg (like when you make swiss or italian meringue buttercream or custards and mousse but if you are especially concerned, you can opt for pastuerized eggs which are safer. My local supermarket sells it although not all the supermarkets in my area do. Funny that the little dinky place does though.

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  • on November 18, 2011

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    I got a bit confused with the whipping creams. But, this dessert is fabulous! I made a trial run and I know it will be gobbled up immediately! Thanks.

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  • on November 16, 2011

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    Loved this pumpkin mousse! Instead of parfaits, I made a smaller version with just the mousse in a martini glass with a little dollop of whipped cream, and crumbled ginger cookie on top.
    What a great change-up from pumpkin pie!

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