Healthy Pumpkin Mousse Parfaits
Servings: 12
Calories: 237kcal
Healthy Pumpkin Mousse Parfaits! Individual desserts all ready to devour with layers of pumpkin mousse, whipped coconut cream, and crushed gingersnap cookies. A dairy-free and paleo-friendly dessert!
Print Recipe
Ingredients
pumpkin mousse
- 1/4 cup water
- 2 teaspoons grass-fed gelatin unflavored
- 1 15 oz canned pumpkin about 1 3/4 cups puree
- 2 large eggs
- 3/4 cup coconut sugar or dry sweetener of choice
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp kosher salt
- 3 15 oz cans full-fat coconut milk chilled overnight
- 1 TBS pure vanilla extract
for the layers
- whipped coconut cream from the canned coconut milk
- gingersnap cookies
- *make sure to chill cans of coconut milk at least 4-6 hours or overnight
Instructions
- Add 1/4 cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 minutes.
- In a large bowl, whisk together the pumpkin, eggs, sucanat, coconut sugar, cinnamon, nutmeg, ginger, and salt. Set aside.
- Place the heat-proof bowl of gelatin-water over simmering pot of water, cook until the gelatin is clear.
- While the gelatin is cooking over the pot, make the whipped coconut cream: Scoop out the cream portion of the all 3 cans of coconut milk (save the water for smoothies, shakes, etc) and place cream in the bowl of a stand mixer. Using the whisk attachment, whip the chilled coconut cream and vanilla extract together until thick and fluffy. Set aside.
- Once the gelatin has cooked until clear, whisk immediately into large bowl of pumpkin mixture. Then fold in 2 cups of the whipped coconut cream–saving the rest for parfait layering.
- Place covered bowl of pumpkin mousse mixture in fridge and allow to chill 4-6 hours, or overnight.
- To assemble parfaits: layer crushed gingersnap cookies, pumpkin mousse, and whipped coconut cream, repeat until glass is full. Garnish with gingersnap cookies, and more whipped cream if desired. Enjoy!
Notes
*regular granulated sugar may be subbed, or you may use all coconut sugar.
So Delicious does make a store-bought frozen coconut whipped topping if you'd rather not whip your own coconut cream. If not dairy-free, you can also use heavy whipping cream (about 2 cups total).
--Parfaits can be assembled, covered and refrigerated the night before, add garnishes before serving.
Recipe adapted from Ina Garten
Nutrition
Serving: 1/12 | Calories: 237kcal | Carbohydrates: 19g | Protein: 5g | Fat: 17g | Saturated Fat: 16g | Cholesterol: 31mg | Sodium: 53mg | Fiber: 1g | Sugar: 17g