This Pumpkin Mousse Parfait is a delicious treat that’s creamy and light, perfect for fall! Layered with soft pumpkin mousse and crunchy whipped cream, it’s sure to impress.
Every bite feels like autumn on a spoon! I love preparing this for gatherings—just make extra, because everyone will want seconds (or thirds)! 🎃
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the dish! Look for pure pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it, though it takes a bit more time. I find canned puree consistent and convenient!
Heavy Whipping Cream: Essential for a fluffy mousse and topping. For a lighter alternative, use whipped coconut cream. It gives a unique flavor and works well if you’re dairy-free.
Powdered Sugar: This sugar dissolves easily in the cream, making it perfect for the mousse. If you need a substitute, try maple syrup or honey, but adjust the liquid to balance the texture as needed.
Gingersnap Cookies: These add a lovely spice and crunch. If you can’t find them, graham crackers or crushed gingerbread cookies can be great alternatives, but they will change the flavor slightly.
How Do I Make Fluffy Pumpkin Mousse?
Creating that light, airy texture is key for the mousse. The trick lies in proper mixing and whipping. Here’s how:
- In a bowl, whip 1/2 cup of heavy cream until soft peaks form. Avoid over-whipping, or it will become grainy!
- Combine pumpkin puree with the remaining cream, sugar, and spices. Use an electric mixer for about 3-5 minutes until fluffy.
- Gently fold in the whipped cream to keep as much air as possible. This will ensure a light mousse that layers beautifully in your parfait!
By taking your time mixing, you’ll end up with a delightful texture that makes this dessert extra special!
Delicious Pumpkin Mousse Parfait Recipe
Ingredients You’ll Need:
Base Ingredients:
- 1 cup canned pumpkin puree
- 1 cup heavy whipping cream, divided
- 1/2 cup powdered sugar, divided
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
For the Layering:
- 1 package (7-8 oz) gingersnap cookies (or graham crackers), crushed
- Optional: extra cinnamon or pumpkin pie spice for garnish
How Much Time Will You Need?
This delightful Pumpkin Mousse Parfait requires about 20 minutes of preparation time, plus at least 1 hour to chill in the refrigerator. This allows the flavors to blend beautifully while the mousse sets just right!
Step-by-Step Instructions:
1. Whipping the Cream:
In a mixing bowl, pour in 1/2 cup of heavy cream and add 1/4 cup of powdered sugar and 1/2 teaspoon of vanilla extract. Use an electric mixer to whip it together until soft peaks form. This means that when you lift the mixer out, the cream will hold its shape but not be too stiff. Once it’s ready, set it aside for the topping.
2. Making the Pumpkin Mixture:
In another larger bowl, combine the pumpkin puree, the remaining 1/2 cup of powdered sugar, pumpkin pie spice, ground cinnamon, and the rest of the heavy cream. Using that same electric mixer, whip the pumpkin mixture until it’s light and fluffy, about 3-5 minutes. This step is crucial for achieving that creamy texture!
3. Layering the Parfaits:
Now it’s time to assemble! Take some crushed gingersnap cookies and place a layer at the bottom of each serving glass. Then, spoon or use a piping bag to add a generous layer of the fluffy pumpkin mousse over the cookie crumbs.
4. Adding the Creamy Topping:
Top each parfait with a swirl of the whipped cream you set aside earlier. It should look lovely and inviting, so give it a good swirl!
5. Final Touches and Chill Time:
Sprinkle a bit of extra crushed cookies on top for a lovely crunch and for garnish, dust with a pinch of cinnamon or pumpkin pie spice if desired. Cover the parfaits and chill them in the refrigerator for at least 1 hour. This waiting time helps the flavors mingle and lets the mousse set perfectly!
6. Serve and Enjoy:
When you’re ready to enjoy your delicious Pumpkin Mousse Parfait, simply take them out of the fridge, serve chilled, and watch everyone delight in this seasonal treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a small pumpkin until soft, then puree it. Just make sure to remove any seeds and skin before pureeing for the best texture in your mousse.
How Long Can I Store Leftovers?
You can store any leftovers in an airtight container in the fridge for up to 3 days. Just keep in mind that the mousse may become a bit less fluffy, but it will still taste delicious!
Can I Make These Parfaits Gluten-Free?
Yes! Swap gingersnap cookies for gluten-free gingersnaps or crushed gluten-free graham crackers. Always check the labels to ensure they meet your dietary requirements!
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter or dairy-free option, you can substitute heavy cream with coconut cream. Just chill a can of coconut milk overnight, then scoop out the solid cream for whipping!
