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    You are in: Home / Recipes / Pumpkin Mousse Dessert Parfait Recipe
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    Pumpkin Mousse Dessert Parfait

    Pumpkin Mousse Dessert Parfait. Photo by SassyStew

    1/1 Photo of Pumpkin Mousse Dessert Parfait

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 35 mins

    35 mins

    8 hrs

    Manami's Note:

    This mousse is in the cookbook "Barefoot Contessa At Home" by Ina Garten. Have not tasted this as yet, but from the way it reads, and since it is a Barefoot Contessa recipe, I am 100% sold. Wonderful for a holiday dessert, that is not the usual pumpkin or pecan pie. Cooking time is cooling time - overnight.

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    1. 1
      Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
    2. 2
      Set aside for 10 minutes for the gelatin to soften.
    3. 3
      In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
    4. 4
      Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
    5. 5
      Immediately, whisk the hot gelatin mixture into the pumpkin mixture.
    6. 6
      In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla on high speed until soft peaks form.
    7. 7
      Fold the whipped cream into the pumpkin mixture.
    8. 8
      To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped spicy ginger cookies. Repeat ending with a third layer of pumpkin.
    9. 9
      Cover with plastic wrap and refrigerate for 4 hours or overnight.
    10. 10
      To serve: decorate with whipped cream and slivered crystallized ginger.
    11. 11
      *This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.

    Ratings & Reviews:

    • on December 01, 2008


      I made mini parfaits for a Thanksgiving open house this year. The mousse was delicious. I added 2 ozs of cream cheese and a Tbsp of plain yogurt to the sweetened whipped cream so it wouldn't separate. The one thing I did not like about this recipe was the pre-assembly. The cookie crumbs get mushy. It was much better a few days later, when I assembled more parfaits with the leftover mousse and fresh cookie crumbs which I served right away. I will make this again, but I'll allow the mousse to set in a big bowl and then build the parfaits right before serving. PS I was out of rum and just used water - still tasty!

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    Nutritional Facts for Pumpkin Mousse Dessert Parfait

    Serving Size: 1 (195 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 450.1
    Calories from Fat 222
    Total Fat 24.7 g
    Saturated Fat 14.6 g
    Cholesterol 151.4 mg
    Sodium 417.8 mg
    Total Carbohydrate 50.0 g
    Dietary Fiber 2.5 g
    Sugars 38.8 g
    Protein 4.1 g

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