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Healthy Pumpkin Mousse Parfaits

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!

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 12
Calories: 237 kcal
Course: Dessert
Cuisine: American

Ingredients

pumpkin mousse
  • 1/4 cup water
  • 2 teaspoons grass-fed gelatin unflavored
  • 1 15 oz canned pumpkin about 1 3/4 cups puree
  • 2 large eggs
  • 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 cans full-fat coconut milk chilled overnight
  • 1 TBS pure vanilla extract
for the layers
  • Whipped coconut cream from the canned coconut milk
  • gingersnap cookies
  • *make sure to chill cans of coconut milk at least 4-6 hours or overnight

Instructions

    Cup of Yum
  1. Add 1/4 cup water to heat-proof bowl, then sprinkle the 2 teaspoons gelatin over water and allow to soften for 10 minutes.
  2. In a large bowl, whisk together the pumpkin, eggs, sucanat, coconut sugar, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. Place the heat-proof bowl of gelatin-water over simmering pot of water, cook until the gelatin is clear.
  4. 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.
  5. 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.
  6. Place covered bowl of pumpkin mousse mixture in fridge and allow to chill 4-6 hours, or overnight.
  7. 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

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

% 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.