Pumpkin Gingersnap Parfaits
Pumpkin Gingersnap Parfaits are a light dessert with a creamy pumpkin mousse with a gingersnap crunch - perfect for fall and Thanksgiving!
Ingredients
- 1 ½ cups canned pumpkin pie mix
- 1 8 oz pkg mascarpone cheese
- ¼ cup packed dark brown sugar
- 1 tsp. grated orange peel
- 1 cup heavy whipping cream
- ¼ 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.
Notes
Reposted from October 2017.
Nutrition Facts
Calories: 322kcal, Carbohydrates: 48g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 45mg, Sodium: 258mg, Potassium: 211mg, Fiber: 6g, Sugar: 14g, Vitamin A: 6190IU, Vitamin C: 4mg, Calcium: 75mg, Iron: 2mg