Escapism. Everyone needs it now and then. A time and place to let go of what’s on your mind and just be in the moment. For a lot of people, it’s running…that feeling of being “in the zone”, for others it’s a hot bath and wine. For me it’s baking. And when Friday rolled around, I knew I needed to get cooking so I broke out a can of pumpkin puree and began my escape.
With a little whipping cream and some cinnamon and nutmeg, the pumpkin mousse was creamy, spicy and perfectly dreamy in no time. And what better way to compliment this mousse than with some crumbles of crushed ginger snaps mixed with butter and BOURBON? These parfaits were special, absolutely fall-like and something that could definitely help you escape the drudgery of the day and take you on a little heavenly journey.
If you need some other pumpkin inspiration then you have come to the right place! I am a crazy pumpkin addict at this time of year. Try any one of these… Pumpkin Cupcakes with Cinnamon Spiced Buttercream, Pumpkin Citrus Bundt Cake, Pumpkin Chocolate Chip Cookies, Pumpkin Pancakes, Pumpkin Apple Crumb Cake, Pumpkin Pie, Pumpkin Bread Pudding, or Maple Roasted Pumpkin Salad
Pumpkin Mousse and Ginger Snap Parfaits
This recipe is from Dave Lieberman on www.foodnetwork.com
Makes enough mousse for 10-12 parfaits.
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice or for a spicier version…I used 1/2 t. cinnamon, 1/4 t. ground cloves and 1/4 t. ground nutmeg (it was heaven!)
1 tablespoon pure vanilla extract
Items needed for the parfaits:
3 c. pulverized or crushed ginger snaps
4 T. melted butter
1 T. bourbon
Whipped cream for topping!
To make the mousse:
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Let sit in sieve over a bowl while you whip the cream. When ready to mix into the whipped cream, push the pumpkin mixture through the sieve, try to extract most of the pumpkin mixture. This will allow your mousse to be smooth (I did not do this step and mine was a touch grainy…I wished the food network recipe had suggested this ).
Whip remaining heavy cream and vanilla to soft peaks (don’t over whip or it will separate later), and fold into cooled pumpkin mixture, gently.
Put the ginger snaps into a food processor and pulverize until fine and crumbly or just crush with a meat mallet with cookies in a ziploc bag, wrapped in a kitchen towel. Mix cookie crumbs with the butter and bourbon.
Using a small spoon, dollop a spoonful of the crumb mixture into the bottom of your parfait glasses. With a very small ice cream scoop if you have one, scoop the pumpkin mousse on top of the cookie crumbles. Repeat with more cookie crumbles and pumpkin mousse. Top with either ready-made whipped cream or fresh whipped cream. Sprinkle with a few crumbles on top.
Eat within 1-2 days of making. The mousse tends to separate after 2 days.
October 22, 2012 at 12:44 pm
I escape with baking too my friend and mum gets so mad because I should be ‘relaxing’ – pssshaw 😉
Your parfaits look so delicious! I’m addicted to ginger now 🙂
Choc Chip Uru
October 22, 2012 at 1:40 pm
I love the addition of bourbon to the crust. These look fantastic!
October 22, 2012 at 4:41 pm
Never tried pumpkin parfaits before. Its now on my to-do list. R
October 22, 2012 at 4:47 pm
Baking is my ultimate escape.. not too many bubbles baths for me:) I think those three flavors are just perfect.. pumpkin, ginger, and bourbon! And the little cups are the perfect size and presentation for a dinner party!
October 22, 2012 at 5:48 pm
Just divine! You are so good! c
October 22, 2012 at 6:13 pm
I’m definitely in need of an escape. This looks like it would do the trick! Not only would I get to enjoy kitchen time, but then I’d get to enjoy the treat! The bourbon is genius!
October 22, 2012 at 7:52 pm
Wow, Geni! These look so good and they really aren’t at all hard to put together. I bet they’re even easier to eat.
October 23, 2012 at 5:00 am
This is definitely the kind of treat I majorly want for dessert tonight! Pumpkin and ginger?? Can’t go wrong there!
October 23, 2012 at 8:30 am
Cooking is such a lovely way to banish all the blues! Adore the Pumpkin Mousse Parfaits, seasonal and simple with great flavor and a touch of decadence! ,
October 23, 2012 at 3:05 pm
What a delicious looking parfait!
October 23, 2012 at 6:15 pm
Wow look at those mousse, they look lovely
October 23, 2012 at 8:04 pm
It sure looks delish. Baking is indeed therapeutic.
October 23, 2012 at 9:32 pm
Love these awesome looking parfaits! Beautifully presented too.
October 24, 2012 at 9:53 am
This looks sooooooo good! I’m ready to start baking with pumpkin this year!
October 24, 2012 at 11:17 am
Of course I love that little touch of bourbon in there. 🙂
October 24, 2012 at 6:20 pm
Reblogged this on livslivy.
October 24, 2012 at 8:45 pm
I can totally understand baking as an escape. I don’t bake nearly as much as I used to, but its very cathartic. Theres something comforting about mixing, and stirring and waiting in front of the oven.
October 24, 2012 at 11:05 pm
My husband adores pumpkin mousse. It’s his favorite holiday dessert. I bet he would love this updated version as well.
October 25, 2012 at 12:13 pm
Geni, what a nice parfait…and yes, pumpkin mousse looks and sounds delicious! Love the pictures!
Hope you are having a great week 🙂
Pingback: Hearty pumpkin soup | sinsationscakes
November 7, 2012 at 1:40 pm
Thanks for posting this.. It’s been a pleasure to read 🙂
December 3, 2012 at 12:40 pm
Reblogged this on doublechococookie.