This Pumpkin Mousse Parfait is like a fall party in a glass! With creamy pumpkin mousse layered with whipped cream and crunchy granola, it’s both fun and tasty.
You can’t help but smile as you enjoy this sweet treat! I love to make it for gatherings—everyone goes crazy over the layers. Plus, it’s so easy to prepare! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easy and convenient. You can also use homemade puree if you have fresh pumpkin on hand. Just bake, scoop, and blend it until smooth!
Cream Cheese: Cream cheese gives the mousse its rich and creamy texture. If you want a lighter version, try using Greek yogurt instead or a dairy-free cream cheese for a vegan option.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves brings warmth to the mousse. If you’re missing one, just double up on another spice. Pumpkin pie spice can be a quicker substitute too.
Heavy Whipping Cream: Whipping cream adds that beautiful lightness. If you’re looking for a lower fat option, you can use half-and-half, but the texture may be less airy.
Gingersnap Cookies: They add a lovely crunch. If you don’t have them, graham crackers work just fine. For a gluten-free version, look for gluten-free cookie options.
How Can I Get the Mousse Light and Fluffy?
The key to achieving airy pumpkin mousse is folding whipped cream into the mixture. This technique ensures your mousse remains light. Here’s how to do it right:
- First, whip the cream until it forms stiff peaks in a chilled bowl—this will help the cream maintain its structure.
- When combining the whipped cream with the pumpkin mixture, use a spatula.
- Work gently and use a folding motion—this means bringing the spatula down through the mixture, along the bottom, and lifting it up over the top.
- Don’t overmix—stop when you see no more white streaks for the fluffiest texture!
How to Make Pumpkin Mousse Parfait
Ingredients You’ll Need:
For the Pumpkin Mousse:
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream, divided
- 2 tbsp powdered sugar (for whipped cream)
For the Layers:
- 1 1/2 cups crushed gingersnap or graham cracker cookies
Optional Garnishes:
- Whole gingersnap cookie or spice cookie
- Fresh mint leaves
- Extra crushed cookies for sprinkling
How Much Time Will You Need?
This Pumpkin Mousse Parfait takes about 20 minutes to prepare, plus at least 1 hour to chill in the refrigerator. In total, you’re looking at about 1 hour and 20 minutes before you can enjoy this delicious dessert!
Step-by-Step Instructions:
1. Make the Pumpkin Mousse:
Start by placing the softened cream cheese in a medium bowl and beat it with a hand mixer until it’s nice and smooth. Next, add the pumpkin puree, granulated sugar, ground cinnamon, nutmeg, ginger, cloves, and vanilla extract. Mix everything together until well combined and creamy.
2. Prepare the Whipped Cream:
In a separate chilled bowl, pour in 3/4 cup of heavy whipping cream and add the powdered sugar. Whip this mixture with a hand mixer until stiff peaks form. This means when you pull the beaters out, the cream holds its shape nicely!
3. Combine the Mousse and Whipped Cream:
Now, gently fold the whipped cream into the pumpkin mixture. Use a spatula and make gentle, lifting motions until no white streaks remain. You want to keep the mixture light and fluffy.
4. Layer the Parfaits:
In your serving glasses, add a layer of crushed gingersnap or graham cracker cookies at the bottom. Then, spoon in a thick layer of pumpkin mousse over the cookie crumbs. Don’t be shy; make it a generous layer!
5. Add Topping and Garnish:
Take the remaining 1/4 cup of heavy whipping cream and whip it until you get soft peaks. Then, dollop or pipe this whipped cream over the pumpkin mousse layer to give it a lovely finish. Sprinkle extra crushed cookies on top and feel free to add a whole cookie and mint leaves for a beautiful touch.
6. Chill and Serve:
Cover the parfaits and refrigerate them for at least 1 hour to set and chill. This waiting time makes the flavors meld beautifully! Just before serving, retrieve them from the fridge and enjoy your delicious Pumpkin Mousse Parfait!
Enjoy this creamy, spiced pumpkin dessert parfait chilled as a festive fall treat! It’s perfect for gatherings or just a cozy night in.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a small baking pumpkin, scoop out the flesh, and blend it until smooth. Make sure to properly measure to get 1 cup of puree for the recipe.
Can I Prepare the Parfaits in Advance?
Yes, you can! These parfaits can be made up to a day in advance. Just assemble them and store them covered in the refrigerator until you’re ready to serve. This helps the flavors meld even more!
How Do I Store Leftovers?
If you have any leftovers, cover them tightly and store them in the refrigerator for up to 3 days. However, the cookie layer may lose some crunch over time, so it’s best to enjoy them fresh!
What Can I Substitute for Gingersnap Cookies?
If you don’t have gingersnap cookies, graham crackers or even shortbread cookies work well in this recipe. For a gluten-free option, try gluten-free cookies or crushed nuts as a base!
