These Ginger Pumpkin Mousse Parfaits have the perfect balance of pumpkin and ginger that make this creamy dessert a favorite for any occasion.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4parfaits
Calories 702kcal
Author Sandra
Ingredients
Ginger Cookie Crumble
2cupssugar
1 1/2cupsshortening
1/2cupmolasses
2eggs
4cupsflour
4teaspoonsbaking soda
2teaspoonscinnamon
1/2teaspoonground cloves
2teaspoonsground ginger
Pumpkin Mousse
1/4ouncesunflavored gelatin
1/4cupcold water
15ouncescanned pure pumpkin
1/2cuplight brown sugarpacked
1/2teaspooncinnamon
1/2teaspoongrated nutmeg
1/2teaspoonground ginger
1/8teaspoonsalt
1cupchilled heavy cream
1/2teaspoonpure vanilla extract
Whipped Cream
1 1/2 cupschilled heavy cream
3tablespoonssugar
1teaspoonpure 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.