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Pumpkin Mousse Parfaits

Pumpkin Mousse Parfaits
Prep Time
20 min
Cook Time
5 min
Yields
8 - 10 servings

2006, Barefoot Contessa at Home, All Rights Reserved.

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ingredients

¼
cup dark rum
1
packet (2 tsp) unflavored gelatin powder
1
(15-oz) can pumpkin (not pie filling)
½
cup granulated sugar
½
cup light brown sugar, lightly packed
2
extra-large egg yolks
2
tsp grated orange zest
½
tsp ground cinnamon
¼
tsp ground nutmeg
½
tsp kosher salt
1 ½
cups cold heavy cream
1 ½
tsp pure vanilla extract
Sweetened whipped cream
8
- 10 chopped ginger cookies
Crystallized ginger, for decoration, optional
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directions

Step 1

Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.

Step 2

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 until soft peaks form. Fold the whipped cream into the pumpkin mixture.

Step 3

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 slivered crystallized ginger.

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