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
- 1/4 cup Brown Sugar
- 2 Tbsp. Pure Maple Syrup
- 1 tsp. Ground Cinnamon
- 1/2 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