Pumpkin Ginger Mousse Parfaits Recipe (2024)

Think of a pumpkin cheesecake — now, take away baking and cooking time. You’re left with these cute little pumpkin mousse parfaits. Jump to thePumpkin Ginger Mousse Parfaits Recipe or read on to see our tips for making them.

Sweetened pumpkin and cream cheese is layered withsoft whipped cream and crunchy ginger snaps. These are great to serve to a crowd and can be made up to one day in advance.

YOU MAY ALSO LIKE:How to make classic, unfussy pumpkin pie from scratch. This is our favorite way to make pumpkin pie. It’s easy, too! Jump to the Homemade Pumpkin Pie Recipe.

Theyreally could not be simpler. Whip canned pumpkin pie mix with cream cheese until well blended then fold in softly whipped cream. By the way, cans of pumpkin pie mix are sold next to pure pumpkin in the baking aisle of most grocery stores. It has pumpkin mixed with sugar and fall spices.

To assemble the parfaits, layer crushed ginger snap cookies with the pumpkin mousse and more whipped cream.

Finish with a dollop of whipped cream and a little white chocolate wedge pushed into thetop. Keep the parfaits in the refrigerator until ready to serve. You can make these one day ahead of time, but not too much longer than that since you want to maintain a bit of crunch from the ginger snaps.

Back in the day we were contributors for Betty Crocker. We shared this recipe with them. We loved it so much wehadto share an adapted version with you.

Recipe updated, originally posted November2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne

Pumpkin Ginger Mousse Parfaits Recipe

Make these parfaits up to 1 day in advance. Canned pumpkin pie mix is pumpkin puree with additional spices mixed in. If you cannot find canned pumpkin pie mix, add 1 teaspoon of cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon of ground nutmeg to a cup of pumpkin puree. Then stir in powdered sugar, honey or maple syrup to sweeten the mixture a little.

Makes 6 servings

AUTHOR: Adam and Joanne Gallagher

• DonnasueMarch 21, 2016, 11:49 pm

  Hello,I question I have is what kind of cream is used.Evaporated milk some call cream,but theres light,an heavy whipping cream.I really want to make this an certainly don’t want to guess.Thanks alot

  Reply
  • JoanneMay 19, 2016, 1:33 pm

    Whipping cream is best.

    Reply
• SherylDecember 31, 2014, 10:46 pm

  We live in Australia and they do not sell pumpkin pie mix. How could I make that up with fresh pumpkin?

  Reply
  • JoanneMarch 5, 2015, 10:22 am

    Hi Sheryl, The canned pumpkin pie mix in America is pumpkin puree mixed with spices. To do this yourself, roast and puree pumpkin then stir in some pumpkin pie spices (cinnamon, nutmeg and ginger are our favorites).

    Reply
• OneHappyMamaFebruary 28, 2014, 4:46 pm

  Do you remember what size glasses you used for this recipe? Can’t wait to try it out. It looks delicious.

  Reply
  • JoanneMarch 3, 2014, 9:58 am

    Hi there — they were plastic cups (from a party store). I think they were around 10 ounces.

    Reply
• Becky MillerOctober 29, 2013, 3:25 pm

  can I use almond breeze vanilla milk or half and half for the cream?

  Reply
  • JoanneOctober 30, 2013, 9:32 am

    If almond breeze whips up like cream then yes, otherwise the mousse will not be thick enough.

    Reply
  • JodyMay 23, 2018, 1:00 pm

    I would think that you could replace the cream with a fat free or sugar free cool whip. If you did this i’d Also omit the vanilla as the cool whip is already flavored.

    Reply
• LorettaJune 16, 2013, 10:39 pm

  Where does powder sugar come in?

  Reply
  • JoanneJune 17, 2013, 9:25 am

    You add the sugar after mixing the pumpkin and cream cheese. Take a look at the recipe, that should help you out. Thanks!

    Reply
• DeborahNovember 11, 2011, 10:37 am

  Love this idea to get that cheesecake taste without all the time and effort!!

  Reply