| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 25 min |
| Yield: | 8 to 10 servings |
Ingredients
- Deselect All
- 1/4 cup dark rum
- 1 packet (2 teaspoons) unflavored gelatin powder
- 1 (15-ounce) can pumpkin puree (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 (recipe follows)
- 8 to 10 chopped ginger cookies
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
Instructions
- Place the rum in a heatproof 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 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 cookies.
- Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use hand mixer). When it starts to thicken, ass the sugar and vanilla and continue to beat until firm. Don’t overbeat!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 551 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 6 g |
| Cholesterol | 111 mg |
| Sodium | 327 mg |
| Serving Size | 1 of 10 servings |
| Calories | 551 |
| Total Fat | 28 g |
| Saturated Fat | 15 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 6 g |
| Cholesterol | 111 mg |
| Sodium | 327 mg |
Reviews
I plan to make this make-ahead Thanksgiving dessert. I just have to comment on the funny typo in the Sweetened Whipped Cream instructions. I think it would make Ina chuckle!