| Level: | Intermediate |
| Total: | 4 hr 35 min |
| Prep: | 20 min |
| Inactive: | 4 hr 10 min |
| Cook: | 5 min |
| Yield: | 8 to 10 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
Instructions
- 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 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 slivered crystallized ginger.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 518 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 1 g |
| Sugar | 40 g |
| Protein | 5 g |
| Cholesterol | 84 mg |
| Sodium | 329 mg |
Reviews
I used this yummy mousse three different ways. First, I did make parfaits for the two of us; next, I filled 4 small chocolate cups with mousse to share with our daughter; lastly, I made a pie crust from crushed gingersnaps, then spread a thin layer of ganache over the base and topped it all with the mousse. The whole thing is now resting in the freezer just waiting to be devoured.
So good! I made it as a trifle because I didn’t have enough glasses, but it disappeared just the same!
Turned into a trifle with layered Tates Ginger Snaps for a party. Huge hit!
I absolutely LOVE this recipe! It is worth the work! Your guest will be wowed with something more creative than the usual pumpkin pie. It is light and yet very decadent in style. A plus, Ina!
Excellent!! This has become an annual dessert for the holidays for many years! Since one of my children has celiac (gluten allergy) I make the mousse and cream (all gluten free) and serve in separate bowls. The kids then assemble their parfaits “to order”. Allows for my youngest to use her gluten free ginger snaps while we have the regular ones; we all enjoy together! Delicious!!
Absolutely delicious!!!! It is Very rich, it’s such a treat! I subbed shortbread cookies as I don’t care for ginger snaps. No one remembered what I made for dinner, but we talked about the dessert even weeks later.
I have now made this several times over the years but instead of parfaits, I am able to make two 8 inch graham cracker pies with the mousse as the base and sweetened whip cream on top with crushed gingersnaps added when serving. So easy that way and I have had rave reviews. What I don’t understand is all the negative reviews on the orange zest as our pie has just a hint of orange. I use Penzey’s Orange Zest and following the instructions, use far less than the recipe calls for per the labels rehydrating instructions. I actually soak the zest in the rum and gelatin mixture. I have never had a complaint about the pie doing it that way.
Sheer perfection! Used my gem colored goblets for presentation and my guests enjoyed a grand finish to a seasonal dinner.
This is the first intermediate recipe I have tried. I successfully achieved it and it tastes great. I added 3 times the rum (3/4 cups) and it was amazing!
Fabulous Ina recipe, true inspiration! My random changes: Assembled/layered in a trifle dish to take for potluck. Baked scratch recipe ginger snaps first, included crystallized ginger in cookies (rave reviews!) Cookies crisped as they cooled & i prepped remainder of parfait recipe. Added spices: 1/4 tsp mace, 1/4 tsp ground cardamom, 1/2 tsp ground ginger, increased cinnamon to one tsp total. Substituted vanilla bean paste for vanilla extract. Whisked 8oz mascarpone with (made from scratch) sweetened whipped cream for the layers.