Pumpkin Ginger Mousse Parfaits Recipe
Think of a pumpkin cheesecake — now, take away baking and cooking time. You’re left with these cute little pumpkin mousse parfaits. Jump to the Pumpkin Ginger Mousse Parfaits Recipe or read on to see our tips for making them. Sweetened pumpkin and cream cheese is layered with soft whipped cream and crunchy ginger snaps. These are great to serve to a crowd and can be made up to one day in advance. YOU MAY ALSO LIKE: How to make classic, unfussy pumpkin pie from scratch. This is our favorite way to make pumpkin pie. It’s easy, too! Jump to the Homemade Pumpkin Pie Recipe. They really could not be simpler. Whip canned pumpkin pie mix with cream cheese until well blended then fold in softly whipped cream. By the way, cans of pumpkin pie mix are sold next to pure pumpkin in the baking aisle of most grocery stores. It has pumpkin mixed with sugar and fall spices. To assemble the parfaits, layer crushed ginger snap cookies with the pumpkin mousse and more whipped cream. Finish with a dollop of whipped cream and a little white chocolate wedge pushed into the top. Keep the parfaits in the refrigerator until ready to serve. You can make these one day ahead of time, but not too much longer than that since you want to maintain a bit of crunch from the ginger snaps. Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much we had to share an adapted version with you. Recipe updated, originally posted November 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Pumpkin Ginger Mousse Parfaits Recipe PREP 30 mins TOTAL 30 mins PREP 30 mins TOTAL 30 mins Make these parfaits up to 1 day in advance. Canned pumpkin pie mix is pumpkin puree with additional spices mixed in. If you cannot find canned pumpkin pie mix, add 1 teaspoon of cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon of ground nutmeg to a cup of pumpkin puree. Then stir in powdered sugar, honey or maple syrup to sweeten the mixture a little. Makes 6 servings You Will Need 2 cups heavy whipping cream 1 teaspoon vanilla extract 1 cup canned pumpkin pie mix, we use Libbys 8 ounces cream cheese at room temperature 3 tablespoons powdered sugar 1 1/2 cups crushed ginger snaps 1 (4-ounce) white chocolate bar Directions 1Using a hand or stand mixer, whip the cream and vanilla extract until soft peaks form (cream will be thick, but the cream still falls onto itself). Refrigerate. 2Beat the pumpkin pie puree, cream cheese and powdered sugar using a hand or stand mixer until blended and very creamy. Taste for sweetness, add more sugar if necessary. 3Gently fold half of the whipped cream into the pumpkin mixture. 4Assemble the parfaits. Set out 6 small cups. Starting with crushed ginger snaps, add layers of the crushed ginger snaps, pumpkin mixture and whipped cream. Finish with whipped cream and a piece of white chocolate. 1Using a hand or stand mixer, whip the cream and vanilla extract until soft peaks form (cream will be thick, but the cream still falls onto itself). Refrigerate. 2Beat the pumpkin pie puree, cream cheese and powdered sugar using a hand or stand mixer until blended and very creamy. Taste for sweetness, add more sugar if necessary. 3Gently fold half of the whipped cream into the pumpkin mixture. 4Assemble the parfaits. Set out 6 small cups. Starting with crushed ginger snaps, add layers of the crushed ginger snaps, pumpkin mixture and whipped cream. Finish with whipped cream and a piece of white chocolate. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Apple Cider and Smoked Olive Oil Vinaigrette Next Post: Baked Pumpkin French Toast Casserole