Pumpkin Mousse and Ginger Parfaits

Layers of creamy pumpkin mousse, crunchy graham cracker streusel and dense maple-ginger cake combine to create a fall dessert destined to become a Thanksgiving tradition.
Pumpkin Mousse and Ginger Parfaits

Pumpkin Mousse and Ginger Parfaits

Andrea Bearce of Bake Sale Austin shares this recipe that features layers of creamy pumpkin mousse, crunchy graham-cracker streusel and dense maple-ginger cake — a combination that's sure to become a favorite fall dessert and new Thanksgiving tradition. Get the recipe: http://www.hgtv.com/entertaining/pumpkin-mousse-and-ginger-parfaits/index.html

By: Andrea Bearce
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For the Maple-Ginger Loaf:

1-1/2 cups milk
2/3 cups maple syrup
1/3 cup molasses
1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2  teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

Preheat oven to 350 degrees and grease a 9x5 loaf pan.

Combine milk, molasses, and maple syrup in a small sauce pan and heat over a low flame just until the syrups are melted. Set aside to cool.

In the bowl of an electric mixer, combine the remaining dry ingredients. With the paddle attachment set to low speed, pour the wet ingredients into the dry, just until incorporated. Pour the batter into prepared pan and bake for 30-40 minutes.

Allow the loaf to cool, then slice into 1/2-inch slices. Using a biscuit cutter, cut the slices into rounds just big enough to fit into your parfait glasses.

For the Pumpkin Mousse:

1-1/2  cups heavy whipping cream
15 oz canned pumpkin
8 oz mascarpone cheese
1-1/2 cup powdered sugar

In the bowl of an electric mixer, whip cream until soft peaks form, then set aside.

Using a clean bowl in the electric mixer, gently beat the pumpkin and mascarpone together until fully combined. Add the powdered sugar and mix just until incorporated. Fold 1 cup of the whipped cream into the pumpkin mixture with a rubber spatula, making sure to scrape the bottom of the bowl.

Place the mousse in a clean piping bag (if desired) and set aside. Place remaining whipped cream in a separate piping bag (if desired) and set aside.

For the Graham Cracker Streusel:

2-1/2 cups graham crackers
1/4 cups milk powder
1-1/2 tablespoons sugar
1/2 teaspoon salt
4-1/2 tablespoon butter

Preheat oven to 300. Place the graham crackers and next 3 ingredients in the bowl of an electric mixer fitted with a paddle attachment. Run the mixer on low speed until the crackers break down into little pieces, no bigger than the size of a dime.

Keep the mixer running on low while slowly pouring the melted butter. Mix just until incorporated. Spread mixture on a sheet tray lined with parchment and bake for 15 minutes. Set aside to cool.

To Assemble:

Spoon or pipe 3 tablespoons of pumpkin mousse into the bottom of each of 12 parfait glasses. Sprinkle 2 tablespoons of graham streusel over each pumpkin layer. Place a maple-ginger loaf round on top of each streusel layer.

Repeat layers in this order, until the glass is filled to the top. Finish each parfait with a dollop of whipped cream and a light sprinkling of streusel. Refrigerate until ready to serve.

Serves 12

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