Description
Indulge in our delectable Pumpkin Parfait recipe that combines layers of creamy pumpkin mousse, crunchy granola, and smooth whipped cream. Perfect fall dessert!
Ingredients
- 8 ounces (227 g) cream cheese, room temperature
- 1 cup (240 ml) pumpkin puree
- 2 tablespoons (30 ml) plus 1 teaspoon (5 ml) granulated sugar
- 1 tablespoon (15 ml) granulated sugar
- 1 teaspoon (5 ml) orange juice
- 1/4 teaspoon (1 ml) pumpkin pie spice
- 20 whole graham crackers, finely processed in food processor (or about 2 1/2 cups (300 g) crumbs)
- 3 tablespoons (45 ml) agave syrup
- 2 tablespoons (30 ml) applesauce
- 1/4 teaspoon (1 ml) cinnamon, plus for sprinkling as garnish
- Pinch of salt
- 16 fluid ounces (480 ml) heavy cream, cold
- 2 1/2 tablespoons (38 ml) powdered sugar
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Start by organizing and preparing all the Chantilly cream components from the provided list so they are ready and in order for use.
- To create the Chantilly cream, pour the cold heavy cream into the bowl of a stand mixer equipped with a whisk attachment, and begin to whip the cream at medium-high speed.
- As the cream starts to thicken slightly, incorporate the powdered sugar and vanilla extract, and continue whipping until the cream holds firm peaks. Set aside approximately a generous cup of the Chantilly cream in a small bowl, cover it with plastic wrap, and refrigerate it briefly to maintain its chill.
- Transfer the rest of the Chantilly cream into a piping bag or a large ziplock bag (snip the corner of the ziplock bag when you’re ready to pipe the cream into the glasses), and refrigerate to keep it cold until needed.
- Now, gather and prepare all the pumpkin parfait ingredients as outlined in the list above, ensuring they are ready and orderly for use.
- For the pumpkin cream filling, place the softened cream cheese in a large bowl, and gently stir with a spatula to smooth and slightly fluff it. Next, incorporate the pumpkin puree, folding it gently into the cream cheese.
- Then, mix in the granulated sugar, orange juice, and pumpkin pie spice, blending these ingredients thoroughly. Lastly, fold in the reserved cup of Chantilly Cream, making sure to mix in gently but completely.
- Place the pumpkin cream filling into a piping bag or a large ziplock bag (cut the corner of the ziplock bag when you’re ready to pipe the cream into the glasses), and refrigerate until needed.
- For the graham cracker crumble, put the finely ground graham cracker crumbs in a medium bowl, and add the agave syrup, applesauce, cinnamon, and a pinch of salt. Use your fingers or a spoon to combine the ingredients until they are moist and form a crumble.
- Cover the crumble with plastic wrap to prevent drying out and set aside until you are ready to assemble the parfaits.
- When ready to assemble the pumpkin parfaits, line up four 8-ounce glasses in front of you. Spoon approximately 4 tablespoons of the graham cracker crumble into the base of each glass.
- Next, pipe about 4 tablespoons of the pumpkin cream filling over the crumble, followed by piping 3 to 4 tablespoons of Chantilly cream on top.
- Repeat the layering process by adding another layer of graham cracker crumble, followed by the pumpkin cream filling, and then finish with a generous piped swirl of Chantilly cream at the top center of the parfait.
- Dust each pumpkin parfait with an additional sprinkle of cinnamon, and refrigerate for at least an hour before serving.
Notes
- Ensure the cream cheese is fully at room temperature for a smooth and fluffy pumpkin cream filling.
- Whip the heavy cream until it forms stiff peaks for a stable Chantilly cream layer in the parfaits.
- Gently fold the Chantilly cream into the pumpkin cream filling to maintain a light and airy texture.
