About this recipe
It’s pumpkin season, and if you’re looking to spice up the dessert table beyond pumpkin pie, try this pumpkin mousse parfait. Pumpkin mousse is great for a birthday party, for the holidays or for Halloween.
“What’s awesome about this recipe is it is so easy, so anybody can make this,” said Harmons chef Sterling West. “It’s easy, it’s basic, but it’s so much flavor.”
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Pumpkin mousse is easier on the palate than pumpkin pie because the heavy cream softens the otherwise aggressive pumpkin flavor, West said. Serve the mousse topped with whipped cream, a caramel drizzle, crushed Heath bars and crushed Butterfingers for the ultimate fall dessert.
Ingredients
Yields: 8 ramekins
Pumpkin Mousse Parfait
Directions
Pumpkin Mousse Parfait
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In a medium saucepan, whisk together the sugar, vanilla, cinnamon, ginger, nutmeg, salt and cornstarch until smooth.
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Whisk in the egg yolks, ½ cup of the heavy cream and the pumpkin puree until the mixture is free of lumps.
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Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.
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Strain the mixture through a fine-mesh strainer to remove any cooked solids.
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Transfer the mixture to the refrigerator and cool for about 15 minutes.
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In a large bowl, whip the remaining heavy cream to stiff peaks.
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Fold the whipped cream into the cooled pumpkin mixture until fully combined.
TIP:
The whipped cream softens the pumpkin flavor and creates a light, airy texture. -
Divide the mousse among 8 ramekins.
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Refrigerate until set, for at least 1 hour.
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Serve chilled.
TIP:
Top with whipped cream, caramel drizzle, crushed Heath bars or crushed Butterfingers if desired.
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