PUMPKIN MOUSSE PARFAIT
This pumpkin mousse parfait recipe features an easy two-ingredient pumpkin mousse and a homemade spiced granola that's impossible to resist.
Provided by a Couple Cooks
Categories Dessert
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Make the granola: Preheat the oven to 300°F. In a small bowl, combine the oats, pumpkin seeds, chopped pecans, pumpkin pie spice, vegetable oil, and maple syrup or honey. Spread the granola on a cookie sheet and bake for about 25 to 30 minutes, until golden brown.
- Flavor the yogurt: Stir the yogurt together with the vanilla and maple syrup or honey.
- Make the pumpkin mousse: Whisk the cream cheese and pumpkin pie filling until fluffy.
- Assemble the parfaits: In serving glasses, alternate spoonfuls of yogurt, pumpkin mousse, and granola as desired.
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- 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.
PUMPKIN MOUSSE PARFAITS
2006, Barefoot Contessa at Home, All Rights Reserved.
Provided by Ina Garten
Categories bake,dessert,Fall,thanksgiving
Time 25m
Yield 8 - 10 servings
Number Of Ingredients 15
Steps:
- 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.
PUMPKIN MOUSSE PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle with gelatin. 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.
PUMPKIN MOUSSE DESSERT PARFAIT
This mousse is in the cookbook "Barefoot Contessa At Home" by Ina Garten. Have not tasted this as yet, but from the way it reads, and since it is a Barefoot Contessa recipe, I am 100% sold. Wonderful for a holiday dessert, that is not the usual pumpkin or pecan pie. Cooking time is cooling time - overnight.
Provided by Manami
Categories Vegetable
Time 8h35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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 on high speed 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 spicy ginger 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.
- *This is the final recipe of the dinner meal I have been posting, with roast capon, buttermilk mashed potatoes, green beans with shallots, and orange-honey glazed carrots. This is what the Barefoot Contessa served - it is a lovely combination of different flavors.
Nutrition Facts : Calories 450.2, Fat 24.7, SaturatedFat 14.6, Cholesterol 151.4, Sodium 417.8, Carbohydrate 50, Fiber 2.5, Sugar 38.9, Protein 4.1
PUMPKIN PUDDING PARFAITS
These parfaits are almost as delicious as pumpkin pie, and wayyyy easier on the waistline. I think this may have a spot on our Thanksgiving table this year!
Provided by MariaMiller
Categories Dessert
Time 15m
Yield 4 parfaits, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
- Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
- Allow to set up in the refrigerator for at least 5 minutes (longer is better).
- In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
- Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
- Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
- Enjoy immediately while graham crackers are still crunchy.
FROZEN PUMPKIN MOUSSE PARFAITS
Even people who don't care for pumpkin pie rave about these frosty parfaits. The creamy, nicely spiced mousse contrasts wonderfully with the nutty toffee "crunch" pieces. -Jane Liska, Harbor Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the walnuts, toffee bits, brown sugar and butter. Press into a thin layer on a greased baking sheet. Bake at 350° for 10-13 minutes or until golden brown. Cool. Break into small pieces., In a large saucepan, combine 1-1/2 cups whipping cream and sugar. Cook and stir over medium heat for 10-15 minutes or until slightly thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat 1 cup cream until stiff peaks form. Fold into pumpkin mixture., In each of eight dessert dishes, layer 4 teaspoons walnut mixture and 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or overnight. , Just before serving, in a small bowl, beat remaining cream until stiff peaks form. Garnish parfaits with whipped cream and remaining walnut mixture.
Nutrition Facts : Calories 952 calories, Fat 66g fat (32g saturated fat), Cholesterol 412mg cholesterol, Sodium 383mg sodium, Carbohydrate 84g carbohydrate (74g sugars, Fiber 6g fiber), Protein 10g protein.
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