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.
Celebrate autumn flavors with this Gluten-Free Pumpkin Gingersnap Parfait, the perfect fall dessert to satisfy your pumpkin cravings.
Layered with whipped cream, gluten-free gingersnap cookies, and a creamy pumpkin mousse, this treat brings warmth and spice to every spoonful.
Whether you're serving it at a fall gathering or enjoying it as a solo indulgence, it's a seasonal favorite that's both elegant and effortless.
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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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.
Supplies
More Recipes You Might Enjoy
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Gluten Free Pumpkin Gingersnap Parfait
- Total Time: 20 minutes
- Yield: 4 servings
- 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
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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