Pumpkin Pie Mousse Parfaits
Pumpkin Pie Mousse Parfaits are a must-try this fall! With this recipe, you'll create a dessert that's as beautiful as it is delicious.
Servings 4 -6
Calories 406kcal
Ingredients
- 1 pint 600ml heavy whipping cream (double cream)
- 6 Tbsp real maple syrup divided
- 1 15-oz/400g can pumpkin purée (not pumpkin pie filling)
- 8 oz 225g cream cheese, softened, cubed
- 2 Tbsp pumpkin pie spice
- 1 tsp real vanilla extract
- ⅓ cup half & half single cream
- Ginger Snap cookies crushed
- Pecans chopped
- Ground cinnamon for dusting
- Whole Ginger Snap cookies for garnish
Instructions
- Use an electric handheld or standing mixer to whisk the heavy whipping cream in a large mixing bowl until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
- Using an electric mixer again, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl until thoroughly blended. Cover and place in the refrigerator to chill for at least 1 hour.
- Layer the pumpkin mousse with crumbled ginger snaps in glasses. Top with whipped cream, and garnish with chopped pecans, whole ginger snaps, and/or a sprinkle of ground cinnamon, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 406kcal | Carbohydrates: 33g | Protein: 15g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 406mg | Fiber: 3g | Sugar: 23g