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Pumpkin Mousse Parfaits with Gingersnap Crumble : Pumpkin Mousse Parfaits with Gingersnap a Crowd Pleaser

Pumpkin Mousse Parfaits with Gingersnap Crumble

A light and airy pumpkin mousse layered with a spiced gingersnap crumble, perfect for fall gatherings and holiday celebrations.
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Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 333
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crumble
  • 1 1/2 cups gingersnap cookies crushed (about 20-25 cookies)
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon brown sugar optional, for extra caramelization
  • 1 pinch salt
For the Pumpkin Mousse
  • 1 cup mascarpone cheese softened to room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup powdered sugar or more to taste
  • 1 1/2 teaspoons pumpkin pie spice or your own blend
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups heavy cream cold
  • 1 pinch salt
Optional Toppings
  • extra whipped cream
  • sprinkle of pumpkin pie spice or cinnamon
  • whole gingersnap cookies for garnish

Equipment

  • Zip-top Bag
  • Rolling Pin
  • - Mixing bowls
  • electric mixer,
  • Small mason jars or clear glasses

Method
 

  1. Prepare the gingersnap crumble: Place gingersnap cookies in a zip-top bag. Press out the air, seal the bag and use a rolling pin to crush the cookies into a coarse crumb.
  2. Pour the crumbs into a medium bowl, drizzle in the melted butter, add the brown sugar if using, and a pinch of salt. Use a fork to mix until evenly moistened.
  3. Start the pumpkin mousse base: In a large bowl, add softened mascarpone cheese. Stir it until loose. Then add pumpkin puree, powdered sugar, vanilla extract, and all the spices.
  4. Gently stir everything together until just combined and smooth. Don't overmix.
  5. Whip the cream: In a chilled bowl, whip the cold heavy cream on medium-high speed until stiff peaks form.
  6. Fold the whipped cream into the pumpkin mixture gently, about one-third first, then fold in the rest. Stop folding once no white streaks remain.
  7. Assemble the parfaits: Choose clear glasses or mason jars. Start with a layer of gingersnap crumble (about 1-2 tablespoons per glass), press it down.
  8. Spoon or pipe a generous layer of pumpkin mousse over the crumble. Follow with another thin layer of crumble and mousse, finishing with a final layer of mousse on top.
  9. Cover and chill the parfaits for at least 2 hours, or up to 2 days. When ready to serve, top with extra whipped cream, a sprinkle of crumble, and cinnamon.

Nutrition

Calories: 333kcalCarbohydrates: 41gProtein: 7gFat: 17gSaturated Fat: 10gCholesterol: 30mgSodium: 120mgPotassium: 180mgFiber: 1gSugar: 24gVitamin A: 150IUVitamin C: 1mgCalcium: 150mgIron: 0.5mg

Notes

This dessert is best served slightly chilled and is perfect for take-home gifts or entertaining. It can be made ahead and is a great addition to your fall dessert repertoire.
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