This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.
These gluten free pumpkin pie parfait cups are perfect to serve for Thanksgiving. You can make these the day before so you have dessert ready to go after the meal without having to use your oven or make one more thing the day of your gathering.
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.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
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Can these parfaits be made ahead?
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.
Supplies
How long will these parfaits last?
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.
Ingredients
- Gluten Free Gingersnap Cookies Recipe
- Canned Pumpkin Puree
- Mascarpone Cheese
- Brown Sugar
- Pure Maple Syrup
- Ground Cinnamon
- Pumpkin Pie Spice
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
If you like this recipe you might also enjoy:
Gluten Free Strawberry Pretzel Dessert
Gluten Free Baked Pumpkin Donuts with Chocolate Glaze
Gluten Free Pumpkin Recipes
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Air Fryer Turkey Breast
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Pumpkin Gingersnap Parfait
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free pumpkin gingersnap parfaits is a perfect fall dessert! The recipe uses my gluten free gingersnap cookies, pumpkin spice mousse and homemade whipped cream. These parfait cups are perfect to make ahead of a gathering and serve cold from the refrigerator.
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.
Notes
I used 15 ounce stemless wine glasses for my parfaits and this recipe made 4 servings.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Layered
- Cuisine: Gluten Free
Keywords: gluten free, dessert, snacks, cookies, Thanksgiving
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