Best Ginas Pumpkin Parfaits Recipes

Pumpkin Mousse Parfaits image

Provided by Ina Garten

Categories dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 15

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
Crystallized ginger, for decoration, optional

Steps:

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 slivered crystallized ginger.

Pumpkin Parfaits image

Provided by Robin Miller : Food Network

Categories dessert

Time 10m

Yield 4 servings

Number Of Ingredients 4

2 cups pumpkin pie filling (scooped from cooked pie)
2 cups vanilla ice cream or frozen yogurt, softened
8 tablespoons whipped cream or whipped topping
4 tablespoons candied walnuts or pecans

Steps:

Spoon 1/4 cup of pumpkin into 4 tall glasses. Top with 1/4 cup of ice cream or frozen yogurt. Repeat layers of pumpkin and ice cream. Top with whipped cream and candied nuts.

Pumpkin Mousse Parfait image

Provided by Ina Garten

Categories dessert

Time 4h35m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce) can pumpkin puree (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 (recipe follows)
8 to 10 chopped ginger cookies
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

Place the rum in a heatproof 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 on high speed 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 cookies.
Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don't overbeat!