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Pumpkin Mousse Parfaits, fall treats recipes easy
Brittany Stage

Pumpkin Mousse Parfaits

Pumpkin mousse parfaits are a fast, no-bake fall dessert built in layers inside individual glasses or mason jars. Spiced pumpkin folded into whipped cream sits between layers of crushed graham crackers or gingersnaps, turning into something that tastes like a creamy pumpkin cheesecake after a few hours in the fridge.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup heavy whipping cream very cold
  • 2 tbsp powdered sugar for whipping the cream
  • 1 tsp vanilla extract
  • 3/4 cup canned pumpkin puree not pumpkin pie filling
  • 1 1/2 tsp pumpkin pie spice
  • 2 tbsp brown sugar packed, light or dark
  • 1 1/2 cups graham crackers or gingersnap cookies crushed into coarse crumbs, about 10 full graham cracker sheets or 20 gingersnaps

Equipment

  • large mixing bowl
  • hand mixer or stand mixer
  • rubber spatula
  • 4 individual glasses or mason jars (8 to 10 oz each)
  • measuring cups and spoons
  • zip-top bag and rolling pin for crushing crackers

Method
 

  1. Add the cold heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Beat with a hand mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes. The cream should hold its shape when you lift the beaters. Do not over-beat or it will turn grainy.
  2. In a separate small bowl, stir together the pumpkin puree, pumpkin pie spice, and brown sugar until smooth and evenly combined.
  3. Add the pumpkin mixture to the bowl of whipped cream. Using a rubber spatula, fold the two together gently with a bottom-to-top motion until no white streaks remain. Folding instead of stirring keeps the mousse light and airy.
  4. Place your graham crackers or gingersnaps in a zip-top bag and crush them with a rolling pin until you have coarse, pea-sized crumbs. You want texture, not fine dust.
  5. Spoon about 2 tablespoons of crumbs into the bottom of each glass or jar and press gently to form a base layer.
  6. Spoon a generous layer of pumpkin mousse over the crumbs, filling the glass about halfway. Add another layer of crumbs on top of the mousse, pressing them in slightly so they make contact with the cream.
  7. Finish with a final layer of pumpkin mousse, bringing it close to the top of the glass. Add a small pinch of crumbs or a single gingersnap on top for garnish if you like.
  8. Serve immediately for a mousse with crunch, or cover and refrigerate for 4 to 24 hours. After resting, the middle cracker layer softens and the texture becomes much closer to a creamy no-bake cheesecake.

Notes

If you want the top cracker layer to stay crispy for presentation, wait and add it just before serving. For a shortcut, use an 8-oz tub of Cool Whip in place of the freshly whipped cream and skip steps 1 and 2.