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Individual Pumpkin Mousse Parfaits with Gingersnap Crumbles

Individual Pumpkin Mousse Parfaits with Gingersnap Crumbles

Individual Pumpkin Mousse Parfaits with Gingersnap Crumbles

Individual pumpkin mousse parfaits with gingersnap crumbles.

There’s more to Thanksgiving dessert than pie. This light and airy spiced pumpkin mousse, for instance, features a layer of vanilla bean whipped cream and a flourish of crushed gingersnaps and salted pepitas. Simultaneously creamy and crunchy, the no-fail sweet makes for a satisfying ending to any holiday feast.

Individual Pumpkin Mousse Parfaits with Gingersnap Crumbles

Yields | 5 parfaits |

Pumpkin Mousse

  • 2 Tbsp cold water
  • 1 tsp powdered gelatin
  • 1 cup pumpkin purée
  • ¼ cup sugar
  • ¼ cup dark brown sugar
  • 1 large egg yolk
  • ¼ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 1 pinch nutmeg
  • ¾ cup heavy cream
  • ½ tsp vanilla extract

Vanilla Bean Whipped Cream

  • 1 cup heavy cream
  • 1 Tbsp sugar
  • ½ vanilla bean, split and seeds scraped

Parfait Toppings

  • Gingersnaps, crumbled
  • Roasted and salted pepitas

| Preparation – Pumpkin Mousse | Add water to a small heatproof bowl; sprinkle with gelatin. Lightly mix to completely saturate gelatin. Set aside.

In a medium saucepan, bring 1 inch water to a simmer. In a small heatproof bowl, whisk together pumpkin purée, sugars, egg yolk, cinnamon, salt and nutmeg. Set bowl over saucepan; whisking constantly, cook until mixture reaches 160°F on a digital thermometer. Remove bowl from heat. Strain mixture into a medium bowl. Set aside to cool.

Meanwhile, add cream and vanilla extract to a bowl. Using a hand mixer, whip on high speed until soft peaks form.

Place gelatin in microwave until it’s just melted, 3 to 5 seconds. Whisk melted gelatin into warm pumpkin mixture. Add ⅓ whipped cream to pumpkin mixture; lightly whisk until only a few streaks remain. Using a rubber spatula, fold in remaining whipped cream. Using a spoon, evenly distribute pumpkin mousse into five dessert glasses. Cover each glass with plastic wrap and transfer to refrigerator to chill, at least 4 hours or overnight.

| Preparation – Vanilla Bean Whipped Cream | When ready to serve the parfaits, add cream, sugar and vanilla bean seeds to a bowl. Using a hand mixer, whip on high speed until medium-stiff peaks form.

| Assembly | Top each dessert glass of pumpkin mousse with a thick layer of whipped cream. (If filling the glasses to the top, drag an offset spatula across the entire surface to create a smooth top.) Finish with a sprinkle of gingersnap crumbles and pepitas. Serve immediately.


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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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