Best Pumpkin Mousse Parfait Recipes

Pumpkin Mousse Parfait image

Provided by Cindi M Bauer

Number Of Ingredients 9

3 cups cold milk (l used 2% milk)
2 pkgs. (3.4 oz.) each, instant vanilla pudding
1 (15 oz.) can pumpkin puree
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 cup thawed cool whip
Additional cool whip (for layering)
Additional ground cinnamon (for sprinkling on top the dessert)

Steps:

1. Beat milk and pudding mix in a large-deep bowl, for 2 minutes.
2. Blend in the pumpkin and spices.
3. Stir in the 1 cup of Cool Whip, and refrigerate for 1 hour.
4. Layer the pumpkin mousse and additional Cool Whip into a trifle bowl, or parfait glasses. (Or use other individual glasses of your choice.)
5. Top each dessert with a light sprinkle of the ground cinnamon.
6. Serve immediately, or place the dessert in the refrigerator until ready to serve.
7. Note: Depending on the size of dessert glasses you are using, and how much of the pumpkin mousse and whipped topping you layer into them, that pretty much will determine the servings you will get.
8. Optional variation: Omit layering the additional Cool Whip and the pumpkin mousse. Just add the pumpkin mousse into smaller individual serving dishes, and top each with a dollop of Cool Whip and a light sprinkle of the ground cinnamon. This will yield more servings.

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!