Pumpkin Mousse Parfaits: Layers of no-cook pumpkin mousse and gingersnaps make for a super simple yet elegant dessert. Set aside for 10 minutes for the gelatin to soften. TIP: The easiest way to fill a bag is by inserting it into a tall glass, open up the top and lay over the top of the glass to ensure the bag is as open as it can get. Transfer to a large bowl. Garnish with a sprinkle of cinnamon if desired. Set aside for 10 minutes for the gelatin to soften. In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer. Pipe a 1-inch layer of the pumpkin mousse, then a 1-inch layer of cream cheese filling, then a sprinkle of the crushed almonds and graham cracker crumbs. She decided to make a pumpkin mousse and layer it with whipped cream and chopped ginger cookies. Blend pumpkin and spice. Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Immediately whisk the hot gelatin mixture into the pumpkin mixture. Repeat; Shill at least 2 hours in the refrigerator. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Back in August, when the challenges were announced and I saw that a video was one of them, I literally lol’d because I was happy that I’d never have do this challenge. In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or … To serve, decorate with whipped cream and slivered crystallized ginger. Spoon one half of the mixture into 12 small parfait glasses. Combine the sweetened condensed milk and pumpkin in a bowl. FOR THE PUMPKIN MIXTURE: 8 oz. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Taste it … Cool to room temperature without stirring. Set aside for 10 mins for the gelatine to soften. Welcome to Project Food Blog Challenge #7 ! Just one more reason why having canned pumpkin in my canned goods arsenal is a bonus. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Garnish with gingersnap cookies, and more whipped cream if desired. In large bowl, whisk pumpkin, sugars, egg … Add enough water to the 2 quart saucepan to come 1 inch up the side. Allow to set up in the refrigerator for at least 5 minutes (longer is better). Add vanilla and continue to beat until soft peaks form. Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Stop mixing midway through to allow sides of bowl to be scraped. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Spoon one half of the mixture into 12 small parfait glasses. HOW TO MAKE PUMPKIN PUDDING PARFAITS In a large mixing bowl, mix together instant pudding and milk and let sit for 5 minutes. Place the rum in a heatproof bowl and sprinkle the gelatin over it. Next, add a layer of cool whip, followed by the last layer of pumpkin … Fold in 1 1/2 cups of whipped topping. Pumpkin mousse is easiest served in small, individual serving size bowls or parfait glasses. Sign up for the Recipe of the Day Newsletter Privacy Policy, Pumpkin Roulade with Ginger Buttercream Recipe. Transfer the mousse to the refrigerator and chill for at least 2 hours and up to 8 hours. Pumpkin Mousse Parfaits are light, creamy and scrumptious and can easily be modified to be gluten-free! 2) In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. Traditionally, in our family, Thanksgiving dinner always includes pumpkin pie (see Grandma’s recipe). Last Updated on November 18, 2015 by Chef Mireille. https://www.inspiredtaste.net/8597/ginger-pumpkin-parfait-recipe She says, “It certainly wasn’t the worst dessert I’… Hi, and welcome! Immediately whisk the hot gelatin mixture into pumpkin mixture. *Be sure that the bowl and whisk are clean before you start beating to make certain the cream will thicken. Add the crushed cookies to each of the glasses. I modified a recipe that I saw in a magazine that I get — Illinois Country Living. Heat to boiling, then reduce the heat to simmer. small pinch of salt. In a large bowl, mix the pumpkin, granulated sugar, brown sugar, egg yolks, orange peel, cinnamon, nutmeg, and salt until well combined. Is anyone else with me? Press waxed paper onto surface of … Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. 1/4 cup sugar. Roll the snaps between sheets of wax paper with a rolling pin. I’m Wanda and I love to entertain! © 2020 Discovery or its subsidiaries and affiliates. They always have the best looking recipes on the last few pages. This shop has been compensated by Collective Bias, Inc. and its advertiser. Instead of buying store-bought vanilla … This time I wanted to try out a different pumpkin recipe. Each serving size will be about ½ cup, so a small bowl, martini glass, or … Stream your favorite Discovery shows all in one spot starting on January 4. I know I can’t be the only one here… I stock up on cartons of pumpkin … Add the remaining pumpkin mixture to the glasses. Stir in the chopped nuts; In parfait glasses, place 2 tablespoon of cookie crumbs, layer with pumpkin mixture, and the whipped cream. Notify me via e-mail if anyone answers my comment. They require some assembly but it can be done a day before needed — a huge advantage in reducing stress on dinner day! Immediately whisk the hot gelatin mixture into the pumpkin mixture. Chocolate Cupcakes Recipe (with a Gluten-Free version), Cut Out Cookies That Hold Their Shape (3 Secrets To Prevent Sugar Cookies From Spreading), Your email address will not be published. Garnish parfaits with crystallized ginger slices. Set aside for 10 minutes for the gelatin to soften. One recipe makes enough for a big dinner party but it can be halved if you are serving fewer people. Continue to beat until medium peaks form. Let stand 10 minutes to soften gelatin. Put the pumpkin puree, Greek yogurt, Mascarpone, vanilla extract, molasses and brown sugar in one large mixing bowl. Set aside for 10 minutes for the … Whether it’s a laid-back dinner for a few friends or an over-the-top Halloween party (my favorite holiday! Pipe or spoon the mousse into 6, 8-oz. … Add in the cream cheese and beat until smooth. To assemble each parfait, spoon ¼ cup of mousse into 6 … However, this year I decided to change it up a bit by serving pumpkin mousse parfait, that still have the familiar pumpkin pie flavors. You can use it as a dip for graham crackers, apple slices, or cinnamon pita crisps, you can make it into a parfait … * Percent Daily Values are based on a 2000 calorie diet. Add pumpkin puree and spices to your pudding and mix to … Beat 1 cup whipping cream on high speed until it begins to thicken.*. Cover with plastic wrap and refrigerate for 4 hours or overnight. Sprinkle the gelatin over the rum and let it stand for … Divide the whipping cream in half. In a large clean bowl, beat 1 1/2 cups cream at high speed.*. #SweetenTheSeason #CollectiveBias. Repeat, ending with a third layer of pumpkin. © 2020 Entertaining Diva Recipes @ From House To Home - WordPress Theme by Kadence WP. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. I am one of those people who eats pumpkin all year long. If you wish to share our content, please click here to see our conditions. Pumpkin Mousse Parfait. Whisk in pumpkin puree, pumpkin pie spice, and cinnamon. Add 1 Tablespoon sugar and 1 teaspoon vanilla. Divide the pumpkin mixture in half. Pour the rum to a small heatproof metal bowl. 2/3 cup sugar (brown, granulated, or a mix) Here's how to make an amazing Pumpkin Mousse Parfait! ), I love finding beautiful and creative ways to entertain in style. Oct 22, 2018 - Ina Garten is always looking for holiday desserts that aren’t the usual pumpkin and pecan pies, and besides, who really likes to make pie crust? Gather 6 small jars or dessert cups. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Serving pumpkin mousse. very thinly sliced dry crystallized ginger. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Required fields are marked *. This super light and fluffy Pumpkin Cheesecake Mousse can be eaten several different ways. Stir in Cool Whip. Divide the pumpkin mixture in half. (Recipe adapted from InspiredTaste.net) Supplies: FOR THE WHIPPED CREAM MIXTURE: 2 cups heavy whipping cream. Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Do not over beat. 1) Place the rum in a heat-proof bowl and sprinkle the gelatine over the top. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg and salt. To assemble parfaits: layer crushed gingersnap cookies, pumpkin mousse, and whipped coconut cream, repeat until glass is full. Top each glass with one half of the cream. cream cheese, at room temperature. 1 teaspoon vanilla extract. And, using an electric hand mixer on low speed (or whisk, if that's what … When ready to serve the pumpkin mousse whip the remaining 1/2 cup of cream to stiff peaks and pipe on top of each serving. 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. All opinions are mine alone. This mousse is not only dairy-free, gluten-free and loaded with vitamins and minerals, but it also only takes 5 minutes to make! To prepare the pumpkin mousse, combine pumpkin, spice and maple syrup and mix well. I was able to get this ready in a jiffy for a quick … Pumpkin Mousse Parfait Using Pure Pumpkin. https://www.justapinch.com/.../dessert-pudding/pumpkin-mousse-parfait.html parfait or wine glasses. In the bowl of a… To make the pumpkin mousse parfait, place the rum in a heat-proof bowl and sprinkle the gelatin over it. To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Your email address will not be published. These pumpkin mousse parfaits look and taste delicious, and are a light, decadent conclusion to a festive meal. Add pudding, milk, pumpkin and spices and beat on low; gradually increase to medium-high, beat for 1 minute or until smooth. 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