Pumpkin Mousse Parfaits

I cannot begin to tell you how easy and delicious these parfaits were. I am not a baker. I cannot bake, I always screw up ratios and more often than not if I make a dessert it tends to be something no bake. Things haven't changed and I am happy to add this to my repertoire of no-bake desserts.

Originally, my mom and I had planned on making the pumpkin mousse from scratch; she had some leftover cooked sugar pumpkin, but unfortunately it had gone bad. Thankfully she had some cans of pumpkin in the pantry, which saved us from suffering a dessert-free Christmas dinner.

Pumpkin Mousse Parfaits

serves 8

Adapted from Ina Garten, Barefoot Contessa


1/4 cup dark rum

1 packet (2 tsp) unflavored gelatin powder

1 15 oz can pumpkin (not pie filling)

1/2 cup granulated sugar

1/2 cup light brown sugar

3 egg yolks

2 teaspoons grated orange zest (I used clementine zest)

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

Sweetened whipped cream

8 gingersnap cookies, lightly crushed

crystallized ginger, candied nuts, brittle or caramel wafer cookies for garnish (optional)

Place the rum in a heatproof bowl and sprinkle gelatin over. Set aside for 10 minutes, or until the gelatin has softened.

In a large bowl whisk together pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Set the pan of gelatin over a saucepan of simmering water and heat until the gelatin mixture is clear. Immediately whisk the gelatin mixture into the pumpkin mixture. In a separate bowl, using an electric mixer with whisk attachment whip heavy cream and vanilla extract until soft peaks form. Gently fold cream into the pumpkin mixture.

To assemble, spoon pumpkin mixture into parfait or cocktail glasses, then a layer of whipped cream, and a layer of gingersnaps, repeat. Cover and refrigerate for 4 hours up to overnight. When ready to serve, top with a layer of whipped cream and preferred garnish.