Pumpkin Mousse Parfaits

Name: Pumpkin Mousse Parfaits
Prep time: 30 min
Total time: 35 min
Yield: 12
Ingredients: 1 envelope (¼ oz.) unflavored gelatin; 1/4 c. dark rum; 1 can (15 oz.) solid-pack pumpkin; 1/2 c. granulated sugar; 1/2 c. lightly packed light brown sugar; 2 extra-large egg yolks; 2 tsp. finely grated orange peel; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. Kosher salt; 1 1/2 c. cold heavy cream; 1 1/2 tsp. pure vanilla extract; 1 c. cold heavy cream; 1 tbsp. granulated sugar; 1 tsp. pure vanilla extract; 3 1/2 c. chopped store-bought gingersnap cookies; 3 tbsp. very thinly sliced dry crystallized ginger, for garnish (optional)

By Ina GartenPublished: Oct 2, 2015

Kate Mathis

Yields:

Prep Time:

30 mins

Total Time:

35 mins

Cal/Serv:

415

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This recipe is Ina's delicious, inventive take on the flavors of a traditional pumpkin pie.

Also try these other delicious pumpkin dessert recipes!

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Ingredients

Pumpkin Mousse:

1
envelope (¼ oz.) unflavored gelatin
1/4 cup
dark rum
1
can (15 oz.) solid-pack pumpkin
1/2 cup
granulated sugar
1/2 cup
lightly packed light brown sugar
2
extra-large egg yolks
2 tsp.
finely grated orange peel
1/2 tsp.
ground cinnamon
1/4 tsp.
ground nutmeg
1/2 tsp.
Kosher salt
1 1/2 cups
cold heavy cream
1 1/2 tsp.
pure vanilla extract

Cream:

1 cup
cold heavy cream
1 Tbsp.
granulated sugar
1 tsp.
pure vanilla extract

Parfaits:

3 1/2 cups
chopped store-bought gingersnap cookies
3 Tbsp.
very thinly sliced dry crystallized ginger, for garnish (optional)

Directions

1. Step 1Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Let stand 10 minutes to soften gelatin.
2. Step 2In large bowl, whisk pumpkin, sugars, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined.
3. Step 3To 2-quart saucepan, add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Immediately whisk hot gelatin mixture into pumpkin mixture.
4. Step 4In large bowl, with mixer with whisk attachment on high speed, beat cream and vanilla until soft peaks form. Fold cream into pumpkin mixture.
5. Step 5Prepare cream: In large bowl, with mixer with whisk attachment on high speed, beat cream until it starts to thicken. Add sugar and vanilla; beat until medium peaks form. Do not overbeat.
6. Step 6Assemble parfaits: Divide half of pumpkin mixture among 12 small parfait glasses. Divide chopped cookies among glasses. Top with half of whipped cream, then remaining pumpkin mixture. Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.
7. Step 7To serve, garnish parfaits with crystallized ginger.