This is what we had for dessert yesterday and even though Thanksgiving sunday is over the month of October isn't and there is still many weeks left of pumpkin eating! So make these parfaits! Pumpkin Mousse, whipped cream, and crushed gingersnap cookies...yum! This can be made individually in pretty glasses or in a big bowl like a trifle.
Pumpkin Parfaits
Serves 8
1 envelope unflavored gelatin (2 1/4 teaspoons)
1/4 cup cold water
1 (15 oz) can pure pumpkin
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/4 cup chilled whipping cream, divided
1 1/2 teaspoon pure vanilla extract, divided
20 good quality gingersnap cookies, coarsely crushed
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, brown sugar, spices, and salt in a large bowl.
Beat 1 cup of cream with 1/2 teaspoon of vanilla till it hold soft peaks, then fold into pumpkin mixture gently but throughly.
Beat remaining 1 1/4 cups cream with remaining 1 teaspoon vanilla until it holds soft peaks.
Spoon about 1/4 cup of pumpkin mixture into the bottom of 8 glasses or a big dollop in the bottom of a bowl.Then sprinkle in some cookies and top with 2 tablespoons of whip cream for each glass or a big dollop in the bowl. Repeat until cups are filled.
Chill until set, at least 2 hours. This can be made 2 days ahead! Yum!
