Pumpkin Mousse Parfait


I was in the mood for another pumpkin treat – something light. I decided on a mousse, and then found Ina Garten’s recipe for a pumpkin mousse parfait.
This is a deceptively light dessert – the mousse is very airy, but all the heavy cream in both layers make this very rich. I could only eat a few layers at a time. I even lessened the amount of cream from the original recipe, as well as reducing the amount of orange zest. The crunchy gingersnaps countered the smooth parfait layers nicely.
The recipe also makes a ton of mousse. I recommend halving it unless you are making dessert for a crowd.

From The Barefoot Contessa at Home
By Ina Garten
As seen on foodnetwork.com

Pumpkin Mousse Parfait

Pumpkin Mousse Parfait


¼ c dark rum
1 packet (2 tsp) unflavored gelatin powder
1 15-oz can pumpkin
½ c granulated sugar
½ c light brown sugar, lightly packed
3 large eggs
1 tsp orange zest
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp kosher salt
1 c cold heavy cream
1 tsp vanilla extract
Sweetened whipped cream
Chopped ginger cookies


  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.
  2. In a large bowl, whisk together the pumpkin, the sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt.
  3. 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 a medium bowl, whip the cream and vanilla until soft peaks form. Fold whipped cream into the pumpkin mixture.
  4. To assemble, spoon some of the pumpkin mixture into parfait glasses. Add a layer of whipped cream, followed by some chopped cookies. Repeat layers, ending with a pumpkin layer. Cover with plastic wrap and chill for 4 hours or overnight. To serve, decorate with whipped cream and cookies.


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Sweet Comments:

  1. Just made these with low fat ginger snap cookies. Very delish.

  2. I have been wanting to try these for the longest time and really have no excuse as to why I haven’t already but I think this post just kicked me into gear. Yours look amazing and I am enjoying you blog!

  3. Hi there — would this dessert be okay to serve to children (silly question, I know). I just was wondering if the rum would cook out. Thanks so much!

    • Kokocooks says:

      Lianne, That’s totally not a silly question! It’s possible that the alcohol cooks out when the gelatin mixture gets heated up. Also, the recipe makes a TON of the mousse, and so that when divided into the parfaits, there’s a very minimal amount of rum per serving. Hope this helps!

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