Pumpkin Mousse Parfaits Recipe

Name: Pumpkin Mousse Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dark rum; 1 packet (2 teaspoons) unflavored gelatin powder; 1 (15-ounce can) pumpkin (not pie filling); 1/2 cup granulated sugar; 1/2 cup light brown sugar, lightly packed; 2 extra-large egg yolks; 2 teaspoons grated orange zest; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 1 1/2 cups cold heavy cream; 1 1/2 teaspoons pure vanilla extract; Sweetened whipped cream; 8 to 10 chopped ginger cookies; Crystallized ginger, for decoration, optional

Servings: persons

1/4 cup dark rum
1 packet (2 teaspoons) unflavored gelatin powder
1 (15-ounce can) pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
2 teaspoons grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 1/2 cups cold heavy cream
1 1/2 teaspoons pure vanilla extract
Sweetened whipped cream
8 to 10 chopped ginger cookies
Crystallized ginger, for decoration, optional

1
Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
2
Set aside for 10 minutes for the gelatin to soften.
3
In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
4
Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
5
Immediately whisk the hot gelatin mixture into the pumpkin mixture.
6
In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.
7
Fold the whipped cream into the pumpkin mixture.
8
To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies.
9
Repeat, ending with a third layer of pumpkin.
10
Cover with plastic wrap and refrigerate for 4 hours or overnight.
11
To serve, decorate with whipped cream and slivered crystallized ginger.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup dark rum, 1 packet (2 teaspoons) unflavored gelatin powder, 1 (15-ounce can) pumpkin (not pie filling), 1/2 cup granulated sugar, and more.

Yes, Pumpkin Mousse Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Mousse Parfaits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions