Pumpkin Mousse Parfaits

Did you know that if you eat this dessert you will become smarter? OK, that’s a slight exaggeration but pumpkin is loaded with Omega 3 oils that are crazy good for your brain. Which means over Christmas my IQ must have gone through the roof. 😉 I am loving the idea of individual desserts right now. Maybe it’s because we’ve been on a diet for a while now and having built in portion control is perfect for us. I’ve also been on a pumpkin kick lately. So add some whipped cream and some ginger snaps and I am one happy woman. I served these after dinner on Christmas day but made them on Christmas Eve morning. It was so nice to have them done and out of the way taking up relatively little precious space in my refrigerator. If you are needing a little more brain food and are craving a delicious dessert give these parfaits a try!

Enjoy!

 

Pumpkin Mousse Parfaits
Ingredients

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies

Directions

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.

To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and ginger snap cookies (top with cookies right before serving).

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