Thanksgiving prep gets a lot easier with this gluten free pumpkin gingersnap parfait. It has become one of my favorite make ahead desserts for the holidays. Layers of pumpkin spice mousse, homemade whipped cream, and crumbled gluten free gingersnap cookies come together in every bite. It tastes just as good as pumpkin pie, without the oven time.
I love that I can assemble these the day before a gathering and pull them straight from the refrigerator when it's time to serve. It takes the pressure off the day of, so I am not trying to make one more dessert while everything else is in the oven.
They are just as fitting for a quiet night in as they are for a full holiday table, and they always disappear fast whenever I bring them somewhere.
You might also enjoy my Gluten Free Pumpkin Cake with Cream Cheese Frosting, my Dunkin Copycat Pumpkin Cream Cold Brew, my Gluten Free Praline Pumpkin Pie or my Gluten Free Pumpkin Oatmeal Cake.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Tips for the Best Texture
Make sure your heavy whipping cream is very cold before you whip it, this helps it whip up light and fluffy. Let your mascarpone cheese sit at room temperature for about 15 minutes before mixing so it blends smoothly into the pumpkin mixture instead of leaving lumps.
How Far Ahead You Can Make This
These parfaits are an easy make ahead dessert. Assemble them up to 2 days in advance, cover tightly, and keep them refrigerated until you are ready to serve.
If you are making them more than a few hours ahead, wait to add the final layer of crumbled gingersnap cookies until right before serving so they stay crisp.
Serving and Garnish Ideas
A simple garnish makes these parfaits feel extra special. Try a dusting of ground cinnamon, a few extra gingersnap crumbs, or a small dollop of whipped cream on top right before serving.
How to Store
Cover and refrigerate leftover parfaits for up to 3 days. The gingersnap cookie layer will soften over time, so they taste best within the first day or two.
Top Tip
This recipe uses my gluten free gingersnap cookie recipe. You can bake those 2-3 days in advance so they are ready to use when you assemble your gluten free pumpkin mousse parfaits. I made homemade whipped cream, but you could also use store bought whipped cream to make assembling these desserts even easier.
Frequently Asked Questions
Yes! Making these gluten free pumpkin gingersnap parfaits a day in advance is my favorite way to serve this dessert. I think the flavor intensifies and gets even better when these pumpkin mousse parfaits have at least a day in the refrigerator.
Being able to make this dessert ahead of a gathering is one of my favorite things about it. Not having to worry about making dessert the day of an event is such a relief.
These gluten free pumpkin gingersnap parfaits will last in the refrigerator for 2-3 days. If they are left any longer the cookie portion will start to get mushy. To store them place a lid or plastic wrap over each cup to keep air and moisture out.
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Gluten Free Pumpkin Gingersnap Parfait
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This gluten free pumpkin gingersnap parfait layers a creamy pumpkin spice mousse with whipped cream and crumbled gingersnap cookies. It is a no bake, make ahead dessert that's perfect for fall gatherings.
Ingredients
Gluten Free Gingersnap Cookie Recipe
Pumpkin Spice Mousse:
- 1 cup canned Pumpkin Puree
- 1 - 8 ounce package Mascarpone Cheese
- ¼ cup Brown Sugar
- 2 Tbsp. Pure Maple Syrup
- 1 tsp. Ground Cinnamon
- ½ tsp. Pumpkin Pie Spice
Whipped Cream:
- 1 cup Heavy Whipping Cream
- 2 Tbsp. Powdered Sugar
- 1 tsp. Vanilla Extract
Instructions
In the bowl of your stand mixer blend together the pumpkin puree, mascarpone cheese, brown sugar, maple syrup, cinnamon and pumpkin pie spice. Cover and refrigerate the mixture for at least 2 hours.
Right before you are ready to assemble your parfaits in the bowl of your stand mixer using the whisk attachment whisk the heavy whipping cream, powdered sugar and vanilla until thickened and soft peaks form.
In your parfait glasses layer the pumpkin spice mousse, then the whipped cream and then a layer of crumbed gluten free gingersnap cookies. Repeat this process twice or until your parfait glass is full.
Cover and refrigerate until you are ready to serve.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
I used 15 ounce stemless wine glasses for my parfaits and this recipe made 4 servings.
- Prep Time: 2 hours, 20 minutes
- Category: Dessert
- Method: Layered
- Cuisine: American
If you make this gluten free pumpkin gingersnap parfait, I would love to hear how it turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.
Instructions
In the bowl of your stand mixer blend together the pumpkin puree, mascarpone cheese, brown sugar, maple syrup, cinnamon and pumpkin pie spice. Cover and refrigerate the mixture for at least 2 hours.
Right before you are ready to assemble your parfaits in the bowl of your stand mixer using the whisk attachment whisk the heavy whipping cream, powdered sugar and vanilla until thickened and soft peaks form.
In your parfait glasses layer the pumpkin spice mousse, then the whipped cream and then a layer of crumbed gluten free gingersnap cookies. Repeat this process twice or until your parfait glass is full.
Cover and refrigerate until you are ready to serve.
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