Healthy Pumpkin Mousse Parfaits
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Healthy Pumpkin Mousse Parfaits
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Healthy Pumpkin Mousse Parfaits! Individual desserts all ready to devour with layers of pumpkin mousse, whipped coconut cream, and crushed gingersnap cookies. A dairy-free and paleo-friendly dessert!
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Ingredients
pumpkin mousse
- 1/4 cup water
- 2 teaspoons gelatin unflavored, grass-fed
- 1 15 oz pumpkin about 1 3/4 cups puree, canned
- 2 egg large
- 3/4 cup coconut sugar or dry sweetener of choice
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/4 tsp kosher salt
- 3 15 oz coconut milk chilled overnight, full-fat, canned
- 1 TBS vanilla extract pure
for the layers
- coconut cream from the canned coconut milk, whipped
- gingersnap cookies
- *make sure to chill cans of coconut milk at least 4-6 hours or overnight
Instructions
- Add 1/4 cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 minutes.
- In a large bowl, whisk together the pumpkin, eggs, sucanat, coconut sugar, cinnamon, nutmeg, ginger, and salt. Set aside.
- Place the heat-proof bowl of gelatin-water over simmering pot of water, cook until the gelatin is clear.
- While the gelatin is cooking over the pot, make the whipped coconut cream: Scoop out the cream portion of the all 3 cans of coconut milk (save the water for smoothies, shakes, etc) and place cream in the bowl of a stand mixer. Using the whisk attachment, whip the chilled coconut cream and vanilla extract together until thick and fluffy. Set aside.
- Once the gelatin has cooked until clear, whisk immediately into large bowl of pumpkin mixture. Then fold in 2 cups of the whipped coconut cream–saving the rest for parfait layering.
- Place covered bowl of pumpkin mousse mixture in fridge and allow to chill 4-6 hours, or overnight.
- To assemble parfaits: layer crushed gingersnap cookies, pumpkin mousse, and whipped coconut cream, repeat until glass is full. Garnish with gingersnap cookies, and more whipped cream if desired. Enjoy!
Notes
- *regular granulated sugar may be subbed, or you may use all coconut sugar.
- So Delicious does make a store-bought frozen coconut whipped topping if you'd rather not whip your own coconut cream. If not dairy-free, you can also use heavy whipping cream (about 2 cups total).
- --Parfaits can be assembled, covered and refrigerated the night before, add garnishes before serving.
- Recipe adapted from Ina Garten
Nutrition Information
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Serving
1/12
Calories
237kcal
(12%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
16g
(80%)
Cholesterol
31mg
(10%)
Sodium
53mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1/12 | |
| Calories | 237kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 31mg | 10% |
| Sodium | 53mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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