Dover Post
  • RECIPE: Pumpkin Mousse Parfait

  • Whitney Palmer's Pumpkin Mousse Parfait was the hands-down winner of Heritage Assisted Living Dover's pumpkin cook-off.
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    By Whitney Palmer
    ½ cup fat free milk
    1 (1 oz) package instant butterscotch pudding
    ½ cup canned pumpkin puree
    ½ tsp cinnamon
    ¼ tsp ground ginger
    ¼ tsp all spice
    2 tbsp confectioner sugar (can add more to suit taste)
    1pint heavy whipping cream
    10 crushed ginger snap cookies
    4 whole ginger snap cookies
    Putting it all together-
    Combine milk and pudding mix in a large bowl. Whip for two minutes. Then, let it stand for two minutes. Repeat until mixture is thick. Add pumpkin, cinnamon, ginger and all spice. Mix well.
    In a separate bowl, whip heavy cream and confectioner sugar until peaks are formed.
    In a serving dish (clear cups also work well) layer as follows: crushed cookies, pumpkin mixture, cookies, cream. Repeat until the dish is full. The top layer should be whipped cream. For garnish, add a bit of crumbled cookie and one whole cookie. Keep chilled until ready to serve.
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