Pumpkin Gingersnap Crunch Parfaits Recipe
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Enjoy this Pumpkin Gingersnap Crunch Parfaits Recipe, a light and festive dessert with a creamy pumpkin mousse and gingersnap crunch – perfect for fall!
Friends, life may not be perfect on the inside, but it sure is on the outside. I mean, get outside and enjoy the beauty of fall!
I posted on my Instagram story that I’m often reminded to stop, and look twice, at the beautiful colors around us.
Our lives are busy, full of work and ups and downs, with relationships that come and go, and it’s not always pretty. And for sure never perfect.
I start my days with prayer, and reading something spiritual that tells me that I need more than myself to get through the day. I ask to be used by God, and to somehow make a difference in this messy world.
Bob Goff, one of my favorite authors, says ” … love is never stationary. In the end, love doesn’t just keep thinking about it or keep planning for it. Simply put: love does.” ― Bob Goff, Love Does (one of my favorite books)
So whether on a walk, talking to a stranger, or helping behind the scenes of my husband’s work, or writing a blog post on food and how we need each other, love in action is what it’s all about. We guide our kids, we talk to our lifelong friends and share about our pains and struggles, we invite new people into our lives.
If we’re only living for ourselves, well, then that’s purely selfish.
Friends, we have so much to give to one another.
Starting with this easy Pumpkin Gingersnap Crunch Parfaits Recipe that you can make ahead of time, how about cooking a huge pot of chili, and making that invite.
You know, the person or people that you’ve been “meaning to” have over.
Text or call. Get a date on the calendar.
Ask your guests to bring a salad and bread.
And then you can cover the dessert!
Pumpkin Gingersnap Crunch Parfaits Recipe
Make ahead the gingersnap crust and the mousse. For the mousse you use pumpkin pie mix (not just regular pumpkin). You’ll see it on the shelves this time of year!
Just before serving, layer and serve! (We bought the gingersnaps from Trader Joe’s but you can buy at any grocery store.)
It’s reallly easy to love, my friends!
Pumpkin Gingersnap Crunch Parfaits Recipe
Ingredients
- 1-1/2 cups canned pumpkin pie mix
- 1 8 oz pkg mascarpone cheese
- 1/4 cup packed dark brown sugar
- 1 tsp. grated orange peel
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup crumbled gingersnap cookies, about 20 cookies
Instructions
- In a large bowl, combine the pumpkin pie mix, mascarpone cheese, brown sugar, and orange peel.
- Refrigerate, covered, for at least 2 hours.
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Refrigerate.
- Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat the layers.
More gingersnap recipes: Gingersnap Butter [Foodie with Family], Maple Gingersnap Fudge [Love From the Oven], Apple Butter Gingersnap Ice Cream [Nutmeg Nanny].
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3 Comments on “Pumpkin Gingersnap Crunch Parfaits Recipe”
This is the perfect recipe for an “easy” friendsgiving I am hosting! Thank you for the hosting etiquette tips as well!
Simple truth…love is best seen in actions! Love on Purpose! Thanks for sharing!
Yum. This sounds wonderful!!!!