Pumpkin Mousse Parfait
- PREP 30min
- TOTAL 30min
Think of a pumpkin cheesecake. Now take away the baking and cooling time, and you’ve got this pumpkin mousse parfait recipe. It makes 6 generous servings (about 8 ounces each) or 8 smaller ones, perfect for sharing.
You Will Need
2 cups cold heavy cream or heavy whipping cream (480ml)
4 tablespoons powdered sugar (30g)
1 ½ teaspoons pure vanilla extract
8 ounces block cream cheese, at room temperature (227g)
1 cup pumpkin puree (227g)
⅓ cup brown sugar (70g)
1 ½ cups crushed gingersnaps, for layering (128g)
4-ounce white chocolate bar, for garnish (113g)
Directions
1Chill the cream: Cream whips best when it’s very cold. If your cream isn’t cold, chill it in the refrigerator before starting.
2Whip the cream: In a large mixing bowl (or stand mixer), beat the cream on low speed until it foams and bubbles. Gradually increase to medium-high. Once slightly thickened, add the powdered sugar, and vanilla. Continue beating on high until medium peaks form (the cream should be thick but still softly fall back onto itself). Refrigerate until needed.
3Make the pumpkin mousse: In another bowl, beat the pumpkin puree, pumpkin pie spice, cream cheese, and the brown sugar until smooth and creamy. Taste and adjust the sweetness if needed.
4Fold in cream: Gently fold half of the whipped cream into the pumpkin mixture until combined.
5Assemble the parfaits: Set out 6 cups or jars. Start with a layer of crushed gingersnaps, followed by pumpkin filling, then a layer of whipped cream. Repeat, finishing with whipped cream on top. Garnish with extra gingersnaps or a piece of white chocolate.
Adam and Joanne's Tips
- Make ahead: Make these parfaits up to one day in advance. Cover and refrigerate until ready to serve.
- The nutritional information provided are estimates.