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Frozen Pumpkin Mousse Parfaits

 Frozen Pumpkin Mousse Parfaits
Even people who don't care for pumpkin pie rave about these frosty parfaits. The creamy, nicely spiced mousse contrasts wonderfully with the nutty toffee "crunch" pieces. —Jane Liska, Harbor Springs, Michigan
8 ServingsPrep: 25 min. Bake: 10 min. + freezing

Ingredients

  • 1 cup chopped walnuts
  • 1 cup brickle toffee bits
  • 1 tablespoon brown sugar
  • 1 tablespoon butter, melted
  • MOUSSE:
  • 3-1/2 cups heavy whipping cream, divided
  • 2 cups sugar
  • 10 egg yolks, beaten
  • 2 cans (15 ounces each) solid-pack pumpkin
  • 1/4 cup dark rum or 2 teaspoons rum extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg

Directions

  • In a small bowl, combine the walnuts, toffee bits, brown sugar and
  • butter. Press into a thin layer on a greased baking sheet. Bake at
  • 350° for 10-13 minutes or until golden brown. Cool. Break into
  • small pieces.
  • In a large saucepan, combine 1-1/2 cups whipping cream and sugar.
  • Cook and stir over medium heat for 10-15 minutes or until slightly
  • thickened. Remove from the heat.

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Frozen Pumpkin Mousse Parfaits (continued)

Directions (continued)

  • Stir a small amount of hot mixture into egg yolks; return all to the
  • pan, stirring constantly. Bring to a gentle boil; cook and stir 2
  • minutes longer. Remove from the heat. Stir in the pumpkin, rum,
  • cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large
  • bowl. Cool to room temperature without stirring. Press waxed paper
  • onto surface of pudding; refrigerate until chilled.
  • In a small bowl, beat 1 cup cream until stiff peaks form. Fold into
  • pumpkin mixture.
  • In each of eight dessert dishes, layer 4 teaspoons walnut mixture and
  • 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or
  • overnight.
  • Just before serving, in a small bowl, beat remaining cream until
  • stiff peaks form. Garnish parfaits with whipped cream and remaining
  • walnut mixture. Yield: 8 servings.
TO MAKE AHEAD: Parfaits can be frozen up to 3 days before serving. Store glazed walnuts in an airtight container. Prepare whipped cream and garnish as directed.
Nutritional Facts: 1 parfait equals 952 calories, 66 g fat (32 g saturated fat), 412 mg cholesterol, 383 mg sodium, 84 g carbohydrate, 6 g fiber, 10 g protein.