Pumpkin Mousse Parfait Recipe: Impress Your Guests with This Creative Take on Pumpkin Pie by Ann Marie G. Halstead

Want to wow your dinner or holiday guests with a creative dessert that rivals traditional pumpkin pie? Then this recipe is for you! Ina Garten’s pumpkin mousse parfaits will look beautiful on your table and your guests will be impressed with the light and delicious taste. Even those who don’t particularly like pumpkin pie (like me) tend to like this dessert. One of my favorite parts: the kids can assemble their own parfaits.

The recipe below is largely Ina Garten’s. However, after reading some of the reviews, I made a couple of minor changes. For example, I increased the cinnamon and decreased the orange zest. I also clarified (or at least hope I did!) the difference between whipped cream and sweetened cream and when they are used in the recipe.

Cuisine: American

Prep Time: 20 minutes plus 4 hours to chill 

Cook Time: 5 minutes

Total Time: 4 hours and 25 minutes 

Servings: 8 to 10

Ingredients

Pumpkin Mousse

• 1/4 cup dark rum 
• 1 packet (2 teaspoons) unflavored gelatin powder 
• 1 (15-ounce can) pumpkin (not pie filling) 
• 1/2 cup plus 1 tablespoon granulated sugar (divided)
• 1/2 cup light brown sugar, lightly packed 
• 2 extra-large egg yolks 
• 1 1/2 teaspoons grated orange zest 
• 1 teaspoon ground cinnamon (increased) 
• 1/4 teaspoon ground nutmeg 
• 1/2 teaspoon kosher salt 
• sweetened whipped cream 
• 8 to 10 chopped gingersnaps (or shortbread cookies or even the equivalent of cinnamon graham crackers)

Whipped Cream for Mousse

• 1 ½ cups heavy cream 
• 1/2 teaspoon vanilla 

Sweetened Cream for Assembling 

• 1 cup heavy cream 
• 1 teaspoon vanilla 

Here’s how to make it:

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 (If you’re concerned about the raw eggs, the hot gelatin helps to “cook” them here. If you’re still concerned, just use pasteurized eggs.) In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold whipped cream into the pumpkin mixture, reserving some for assembling the parfait.

To assemble, spoon about 1/3 cup pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Note that it’s ideal to use a pastry bag or a ziploc bag with a corner cut off to pipe in the mousse. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight (to ensure that cookies don’t become “soggy,” serve closer to 4 hours). To serve, top with whipped cream and decorate with whatever you prefer: a cookie, slivered crystallized ginger, sprinkled cinnamon, etc.

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