No-Bake Pumpkin Mousse Parfait with Gingersnap Cookies
What’s going to be on your Thanksgiving dessert spread this year?
Sometimes for Thanksgiving, my husband Billy and I take the family down to our farm in Cuba, Illinois. We love passing through Peoria on our way—it’s just so beautiful this time of year! There are plenty of local market stands to explore… and those plump, ripe pumpkins are such a treat! I love making my own homemade pumpkin puree for this recipe (and all my pumpkin recipes) but in a pinch you can also use canned pumpkin puree from the store.
These pumpkin mousse parfaits are creamy and delicious, and super simple to whip up when you want an easy fall dessert idea. You can make mini parfaits too—they’ll complement all of the treats on your dessert table. I guarantee you this one will be a big hit!
Level up Your Fall Dessert Game with this Deconstructed Pumpkin Pie
Pumpkin is a staple ingredient at a proper Thanksgiving dinner. But let’s be real—too much pumpkin pie can get a little old. Here’s my easy way to elevate the traditional pumpkin pie into a show-stopping Thanksgiving dinner finale: Take some of those classic ingredients and turn them into something else!
My Pumpkin Mousse Parfait with Gingersnap Cookies recipe is basically a deconstructed pumpkin pie. I use a pastry bag fitted with a star tip to pipe the pumpkin filling into wine glasses. Gingersnap cookie crumbs sprinkled throughout create a gorgeous layered effect.
Easy Thanksgiving Dinner Ideas: Make Dessert Ahead of Time
In addition to being beautiful and delicious, this dessert checks off one of my top items on my Thanksgiving prep list—it can be made ahead of time! Yes, you can pipe these beauties the day before and pop them in the fridge. One less item to prepare on Turkey day!
Pumpkin Mousse Parfait with Gingersnap Cookies Recipe
Ingredients
- 1½ cups heavy whipping cream, chilled
- ⅔ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon vanilla extract
- 16 ounces cream cheese, room temperature
- 1½ cups canned pumpkin puree
- ¾ cup ground gingersnap cookies
- Whipped cream (optional)
- ¼ cup ground gingersnaps
Instructions
- In the chilled bowl of an electric stand mixer, whip the cream on medium speed until soft peaks form. With the mixer on medium speed, add the sugar, cinnamon, ginger, cloves, and vanilla. Using a spatula, transfer the whipped cream to another large mixing bowl.
- In the same bowl you used to whip the cream, whip the cream cheese on medium until smooth. There is no need to clean the bowl before whipping the cream cheese.
- Using the rubber spatula, fold the whipped cream and pumpkin puree into the whipped cream cheese, and voila! This is your pumpkin mousse.
- Transfer the mousse into a pastry bag fitted with a large star tip. Pipe half of the mousse into 10 wine glasses.
- Dividing it among the glasses, sprinkle the ¾ cup of ground gingersnaps evenly over the mousse. Pipe the remaining mousse into the glasses.
- Refrigerate for at least 2 hours—but the parfaits can also stay in the fridge for up to 2 days. If you’re refrigerating for more than 6 hours, loosely cover your parfaits with plastic wrap.
- Just before serving, top with whipped cream and sprinkle with more gingersnaps for garnish. Enjoy!
Notes
You’ll want your mixing bowl to be chilled for this recipe. Give yourself a little extra time—just pop the bowl in the refrigerator for 15-30 minutes before you start with the steps below. I like to use my stand mixer, but you could also use an electric handheld mixer and a mixing bowl if you prefer.
