Pumpkin Mousse Parfaits

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This looks fabulous! I'm a little worried about raw yolks in the food I serve, has anyone left out the yolks and will the mousse still hold up without them? Thanks in advance for anyones advice.

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Made these for the pumpkin lovers in the family. Easy and elegant, such a great change from the usual pumpkin pie.

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Very good and very easy to make. They look so pretty too in the fall. I put mine in wine glasses. Just be sure to eat assemble and eat them quickly as the cookies can get soggy and the effect is not so pleasing.

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HUGE hit last thanksgiving, i'm definately making it again :

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I have made this twice now and it is delicious! The confusion on the cream is that the cream for the mousse is 1 1/2 cups heavy cream with vanilla . For the sweetened cream use 1 cup of heavy cream, 1 tablespoon of sugar, and 1 teaspoon of vanilla. You'll find that in the video. It is also very helpful to use a pastry bag, or a ziploc bag with a corner cut off to pipe in the pumpkin mousse. And if you're the least bit hesitant about making these the video will convince you that's it's fast and easy!

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This was very yummy. Leave the zest, its so good. Just make sure you eat it with a day or so or the custard gets a film and a little rubbery on the top.

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Very Nice! Made this for Thanksgiving, and everyone forgot about the pumpkin pie!! ; Love this recipe, & going to make these again next year!!

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Excellent! I needed to serve more people with limited refrigerator space (and glass ware so I turned this into a trifle by slicing a butter pound cake and layering as in the parfaits.

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The hit of our Thanksgiving desserts! Will definitely make again.

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I loved the idea of this recipe, unfortunately, I found it very tangy (the lemon juice?. The ginger cookies were a nice addition however. But not something I'd make again. Very easy though. Sorry Ina.