Pumpkin Mousse Parfait
This creamy pumpkin mousse is like pumpkin pie in a glass. No time to make a pie crust? No problem! A light and fluffy mousse is layered with a creamy mascarpone or cream cheese layer with a Biscoff cookie crumble layer in the middle for the perfect crunch. This no-bake dessert can be made in just 20 minutes.
Ingredients
Pumpkin Layer
- 1 cup canned pumpkin
- 1 ½ cup heavy cream (divided)
- ½ cup powdered sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Mascarpone Layer
- 4 ounces mascarpone (softened)
- 2 teaspoons vanila
- 1 cup Biscoff cookies (crumbled, about 10 cookies)
Instructions
- Whip heavy cream. Reserve a small amount for topping.
- In a separate bowl, combine pumpkin, ½ of the whipped cream, ½ cup powdered sugar, pumpkin pie spice, cinnamon, and salt. Beat at medium speed with a hand mixer until well combined. Set aside.
- In a separate bowl, combine mascarpone cheese, ½ of the whipped cream, and vanilla. Beat at medium speed until smooth.
- Crumble Biscoff cookies to make about 1 cup of crumbs.
- In small glasses, layer mascarpone cheese mixture, then a layer of cookie crumbles, then a layer of the pumpkin mixture. Top with a small dollop of the reserved unsweetened whipped cream and sprinkle with freshly grated nutmeg and powdered sugar.. Garnish with a cookie.
Barbara's Notes + Tips
- This is best eaten soon after assembling. After an hour or so the cookie crumbles will soften.
- You can use gingersnaps, graham crackers or shortbread cookies instead of Biscoff cookies.
- Assemble these is small glasses, wine glasses or ramekins.
Nutrition
Serving: 1serving | Calories: 637kcal | Carbohydrates: 46g | Protein: 7g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 129mg | Sodium: 346mg | Potassium: 318mg | Fiber: 3g | Sugar: 25g | Vitamin A: 11244IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 3mg
