These Ginger Pumpkin Mousse Parfaits have the perfect balance of pumpkin and ginger that make this creamy dessert a favorite for any occasion.
This will make a great dessert for any fall celebration. It will make you feel the essence of fall no matter what season it is.
I love pumpkin in almost anything. In a bread, cookie, scone, muffin, pancakes, in ice-cream – why not? In a pie… not a huge fan! It is almost anti-Thanksgiving to make that statement (and maybe I just lost you as a reader!) but I just don’t like it. I haven’t been able to pinpoint as to why, except that maybe it’s the texture.
I came across the most amazing pumpkin ginger mousse recipe, combined that with my Grandma’s Ginger Cookie recipe and viola – a match made in pumpkin heaven. This is so divine. It is a rich, creamy dessert that leaves you with a satisfying after taste. Bring this one to your Thanksgiving meal and your guest will not be disappointed, not even the pie eaters.
Enjoy! XOXO San
How do you make Ginger Pumpkin Mousse Parfaits?
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Preheat oven to 375 degrees
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Combine all the dry ingredients and set aside.
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In your mixer cream sugar and shortening together. Slowly add in the molasses and eggs, one at a time. Add dry ingredients 1/2 cup at a time until well incorporated.
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In a separate bowl add 1/3 cup of sugar. Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.
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Place on cookie sheet and bake 10-12 minutes. Let cool completely while preparing mousse.
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Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Remove from heat.
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Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well. Beat cream with vanilla using cleaned beaters until it holds soft peaks then folds into pumpkin mixture gently but thoroughly.
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Beat cream with sugar and vanilla using a mixer until it holds soft peaks.
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Crumble a ginger cookie and put at the bottom of one glass, top with mousse and then whipped cream. I like to sprinkle mine with a little vanilla spiced sprinkles, or cinnamon sugar. This makes 4 glasses.
My favorite kitchen tools used to make Ginger Pumpkin Mousse Parfaits
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of its durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
OR
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
Are you a Parfait fan? Check out this recipe!
Don’t forget to pin this to your favorite Pinterest board to save for later!
Ginger Pumpkin Mousse Parfaits
Ingredients
Ginger Cookie Crumble
- 2 cups sugar
- 1 1/2 cups shortening
- 1/2 cup molasses
- 2 eggs
- 4 cups flour
- 4 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cloves
- 2 teaspoons ground ginger
Pumpkin Mousse
- 1/4 ounces unflavored gelatin
- 1/4 cup cold water
- 15 ounces canned pure pumpkin
- 1/2 cup light brown sugar packed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup chilled heavy cream
- 1/2 teaspoon pure vanilla extract
Whipped Cream
- 1 1/2 cups chilled heavy cream
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
Instructions
Ginger Cookie Crumble
- Preheat oven to 375 degrees
- Combine all the dry ingredients and set aside.
- In your mixer cream sugar and shortening together. Slowly add in the molasses and eggs, one at a time. Add dry ingredients 1/2 cup at a time until well incorporated.
- In a separate bowl add 1/3 cup of sugar. Using a cookie dough scooper, make 12 balls of cookie dough and roll them in the sugar.
- Place on cookie sheet and bake 10-12 minutes. Let cool completely while preparing mousse.
Pumpkin Mousse
- Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Remove from heat.
- Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well. Beat cream with vanilla using cleaned beaters until it holds soft peaks then folds into pumpkin mixture gently but thoroughly.
Whipped Cream
- Beat cream with sugar and vanilla using a mixer until it holds soft peaks.
Assembly
- Crumble a ginger cookie and put at the bottom of one glass, top with mousse and then whipped cream. I like to sprinkle mine with a little vanilla spiced sprinkles, or cinnamon sugar. This makes 4 glasses.
Notes
Nutrition
My review: This will be my dessert every year moving forward. I embrace the pumpkin in mousse form. And I loved every lick of the bowl and every crumb that came from my dish.
Kids review: I loved it so much, that I didn’t even want to share it with the kids. But I let them each have a bite and they are now looking forward to dessert at Thanksgiving.
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