Whitney Palmer's Pumpkin Mousse Parfait was the hands-down winner of Heritage Assisted Living Dover's pumpkin cook-off.


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.