Pumpkin Mousse Parfaits
My pumpkin mousse parfaits are a delicious fall treat loaded with classic flavor. A gingersnap crust is topped with rich pumpkin mousse and a final layer of homemade whipped cream to create a rich treat that's far easier than you'd think!
Servings: 12 Parfaits
Ingredients
Pumpkin Mousse Filling
- 12 ounces cream cheese
- ⅓ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 cup powdered sugar
- 8 ounce container cool whip
- 1 drop pumpkin orange gel food coloring, if desired.
Homemade Whipped Cream
- 2 cups heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla
Gingersnap Crumbs
- 1 ¾ cup crushed gingersnap cookies
- ½ cup melted butter
- ¼ cup sugar
Instructions
Pumpkin Mousse Filling
- In a medium bowl, beat cream cheese for 2-3 minutes until smooth.
- Add the pumpkin puree, cinnamon, pumpkin pie spice, and nutmeg. Beat until combined.
- Add powdered sugar and beat until smooth then add the cool whip and one drop of orange food coloring until incorporated.
Homemade Whipped Cream
- In a mixing bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
Gingersnap Crumbs
- In a medium bowl, mix gingersnap crumbs, melted butter, and sugar together.
- Place some gingersnap filling in the bottom of each parfait cup.
- Next, add pumpkin mousse filling, and then whipped cream. Repeat layers ending with whipped cream topping.
- Sprinkle with gingersnap crumbs.
Notes
Storage
- Tightly cover and refrigerate for up to 3 days.
- Soften your cream cheese for the easiest mixing and richest filling texture.
- Always use block cream cheese. Whipped cream cheese won't give you the correct texture.
- Full-fat cream cheese is highly recommended. Low-fat cream cheese will create a thinner, more anemic-tasting product.
- Stop beating your whipped cream as soon as stiff peaks form. Overbeating will deflate it.
- Use a food processor to quickly and easily crush your gingersnap cookies. You can also place them in a resealable baggie and use a rolling pin to crush them.
- Be careful not to pulverize your cookies. They should be crumbly but not fine.