Pumpkin Mousse Dessert Parfait

Recipe by Manami
READY IN: 8hrs 35mins




  • Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
  • Set aside for 10 minutes for the gelatin to soften.
  • In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
  • Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
  • Immediately, whisk the hot gelatin mixture into the pumpkin mixture.
  • 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.
  • Fold the whipped cream into the pumpkin mixture.
  • 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.
  • Cover with plastic wrap and refrigerate for 4 hours or overnight.
  • To serve: decorate with whipped cream and slivered crystallized ginger.
  • *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.