Cozy Pumpkin Ginger Mousse Parfaits: Easy Fall Dessert Recipe

Introduction

Oh, fall! Just the smell of cinnamon and pumpkin spice brings back so many warm memories, doesn’t it? I’m always on the hunt for those simple, comforting treats that make you feel all cozy inside. And let me tell you, these Pumpkin Ginger Mousse Parfaits are exactly that! They’re ridiculously easy to whip up, look absolutely stunning, and taste like a hug in a glass. You’ll be making these again and again, I just know it!

Why You’ll Love This Recipe

• Fast: Seriously, you can have these ready to chill in under 20 minutes!
• Easy: No fancy techniques needed, just simple mixing and layering.
• Giftable: Portion them into cute jars and tie with a ribbon for the perfect homemade gift.
• Crowd-pleasing: Everyone loves a good pumpkin dessert, and the ginger snap crunch is a total win.

Ingredients

Alright, let’s gather our goodies. You probably have most of these in your pantry already!

• 2 cups heavy whipping cream: This is what gives us that dreamy, fluffy mousse texture. Make sure it’s nice and cold!
• 1 teaspoon vanilla extract: A classic for a reason, it just enhances all those lovely fall flavors.
• 1 cup canned pumpkin pie mix: This is your shortcut to that perfect pumpkin flavor without needing all the individual spices.
• 8 ounces cream cheese, at room temperature: Softened cream cheese makes it super easy to get a smooth, creamy mixture.
• 3 tablespoons powdered sugar: Just enough to add a touch of sweetness without making it overly sugary.
• 1 ½ cups crushed ginger snaps: These are the star for that crunchy contrast and warm ginger kick. Crush them in a zip-top bag with a rolling pin for easy crumbly goodness!
• 1 (4-ounce) white chocolate bar: For drizzling! It adds a touch of sweetness and a lovely visual appeal.

How to Make It

Ready to make some magic? It’s so simple, you’ll be amazed!

1. Whip that cream: In a large bowl, pour in your cold heavy whipping cream and add the vanilla extract. Grab your mixer (handheld or stand mixer) and whip it up until you get nice, stiff peaks. You know, when you lift the beater and the cream stands up tall like a little mountain? That’s what you’re looking for!
2. Creamy pumpkin base: In a separate bowl, add your softened cream cheese and powdered sugar. Beat these together until they’re super smooth and creamy, with no lumps. This is the creamy foundation of our mousse.
3. Combine the flavors: Now, gently fold the canned pumpkin pie mix into the cream cheese mixture. Just fold it in until everything is nicely combined and you have a beautiful, smooth pumpkin cream.
4. The airy lift: Time to make it light and airy! Gently fold the whipped cream into the pumpkin cream cheese mixture. Be gentle here – we want to keep all that lovely air from the whipped cream. Fold until just combined, with no streaks of white cream left.
5. Melt your chocolate: Melt your white chocolate bar according to the package directions. This is usually done in the microwave in short bursts, stirring in between, or over a double boiler. You want it smooth and pourable.
6. Time to layer: Grab your prettiest parfait glasses or small jars. Start with a layer of your crushed ginger snaps at the bottom. Then, spoon or pipe in a generous layer of your delicious pumpkin mousse. Drizzle some of that melted white chocolate over the mousse. Repeat these layers until your glasses are full, usually ending with a layer of mousse topped with a final drizzle of white chocolate.
7. Chill out: Pop these beauties in the refrigerator for at least 1 hour. This gives the flavors a chance to meld together and the mousse to set up a bit.

Substitutions & Additions

Feeling creative? I love adding a little something extra!

• Ginger Snap Swap: If you can’t find ginger snaps, graham crackers or even gingersnap cookies would work in a pinch!
• Nutty Crunch: Sprinkle some chopped pecans or walnuts between the layers for an extra crunch.
• Spicy Kick: For those who like a little more warmth, a tiny pinch of ground cinnamon or nutmeg in the mousse can be lovely.
• Chocolate Lovers: Feel free to swap the white chocolate drizzle for milk or dark chocolate if that’s more your style!
• Whipped Cream Shortcut: If you’re in a serious rush, a good quality store-bought whipped topping can be used, but the homemade whipped cream is truly superior for texture.

Tips for Success

A few little tricks to make these parfaits absolutely perfect!

• Room Temp Cream Cheese is Key: Seriously, don’t skip this! Lumpy cream cheese will make your mousse less smooth.
• Don’t Over-Whip: While stiff peaks are good for the cream, be careful not to over-whip the cream cheese and pumpkin mixture. You want it smooth, not grainy.
• Gentle Folding: The key to a light and airy mousse is gently folding in the whipped cream. Avoid vigorous stirring, which can deflate it.
• Prep Ahead: You can crush your ginger snaps a day or two in advance and store them in an airtight container. The parfaits can also be assembled a few hours ahead of serving, making them perfect for a party!

How to Store It

If you happen to have any leftovers (which is unlikely!), store them covered in the refrigerator. They’re best enjoyed within 2-3 days, though the ginger snap layer can soften over time.

FAQs

Got a few questions? I’ve got some answers!

• Can I make these ahead of time? Yes! You can assemble them a few hours before serving. For best texture of the cookie crumbs, you might want to add them just before serving if assembling very far in advance.
• Can I use regular pumpkin puree instead of pumpkin pie mix? Yes, but you’ll need to add your own spices! For 1 cup of regular pumpkin puree, you’ll likely want to add about 1 teaspoon of pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves) and increase the powdered sugar a bit, perhaps to 1/4 cup.
• What kind of glasses are best? Any small glasses, jars, or even clear plastic cups work beautifully! They show off the lovely layers.