These Ginger Pumpkin Mousse Parfaits have the perfect balance of pumpkin and ginger that makes this creamy dessert a favorite for any occasion.

This will make an excellent dessert for any fall celebration. It will make you feel the essence of fall regardless of season.

3 Ginger Pumpkin Mousse Parfaits in glass parfait cups with a flower in the background

I love pumpkin in almost anything. In a bread, cookie, scone, muffin, pancakes, in ice cream – why not? In a pie… not a huge fan! It is almost anti-Thanksgiving to make that statement (and maybe I just lost you as a reader!), but I don’t like it. I haven’t pinpointed why, except that perhaps it’s the texture.

I came across the most fantastic pumpkin ginger mousse recipe, combined with my Grandma’s Ginger Cookie recipe and viola – a match made in pumpkin heaven. This is so divine. It is a decadent, creamy dessert with a satisfying aftertaste.  Bring this one to your Thanksgiving meal, and your guests, not even the pie eaters, will not be disappointed.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Ginger Pumpkin Mousse Parfaits

Prep: 15 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 parfaits
Calories: 702 kcal
These Ginger Pumpkin Mousse Parfaits have the perfect balance of pumpkin and ginger that make this creamy dessert a favorite for any occasion.

Ingredients
 

Ginger Cookie Crumble

  • 2 cups sugar
  • 1 1/2 cups shortening
  • 1/2 cup molasses
  • 2 eggs
  • 4 cups flour
  • 4 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground ginger

Pumpkin Mousse

  • 1/4 ounces unflavored gelatin
  • 1/4 cup cold water
  • 15 ounces canned pure pumpkin
  • 1/2 cup light brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1 cup chilled heavy cream
  • 1/2 teaspoon pure vanilla extract

Whipped Cream

  • 1 1/2 cups chilled heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon pure vanilla extract

Instructions
 

Ginger Cookie Crumble

  • Preheat oven to 375 degrees
  • Combine all the dry ingredients and set aside. 
  • In your mixer cream sugar and shortening together. Slowly add in the molasses and eggs, one at a time. Add dry ingredients 1/2 cup at a time until well incorporated.
  • In a separate bowl add 1/3 cup of sugar. Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.
  • Place on cookie sheet and bake 10-12 minutes. Let cool completely while preparing mousse.

Pumpkin Mousse

  • Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Remove from heat.
  • Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well. Beat cream with vanilla using cleaned beaters until it holds soft peaks then folds into pumpkin mixture gently but thoroughly.

Whipped Cream

  • Beat cream with sugar and vanilla using a mixer until it holds soft peaks.

Assembly

  • Crumble a ginger cookie and put at the bottom of one glass, top with mousse and then whipped cream. I like to sprinkle mine with a little vanilla spiced sprinkles, or cinnamon sugar. This makes 4 glasses.

Notes

Mousse Recipe Adapted from Epicurious:
 
Calories: 702kcalCarbohydrates: 49gProtein: 5gFat: 55gSaturated Fat: 34gCholesterol: 203mgSodium: 146mgPotassium: 367mgFiber: 3gSugar: 39gVitamin A: 18730IUVitamin C: 5.4mgCalcium: 150mgIron: 1.7mg
Tried this recipe?Let us know what you think!

My review: This will be my dessert every year moving forward. I embrace the pumpkin in mousse form. And I loved every lick of the bowl and every crumb that came from my dish.

Kids review: I loved it so much, that I didn’t even want to share it with the kids. But I let them each have a bite and they are now looking forward to dessert at Thanksgiving.

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