Alternating layers of sweet pumpkin pie mousse, whipped cream, and a slightly tart cranberry puree, capture the flavours of the season. A delicious ending to your Thanksgiving Day festivities!
Time: 20 minutes Chill time: 2 hrs or overnight Makes: 8 servings
INGREDIENTS
For the pumpkin pie mousse:
1 1/2 cups whipping cream
3-ounces cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
For the cranberry layer:
2 cups frozen cranberries, thawed
1/2 cup agave or coconut nectar
Whipped cream layer:
2 cups heavy whipping cream
1 1/2-2 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
INSTRUCTIONS
To make Pumpkin Pie Mousse
1. In a large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate.
2. In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in pumpkin, scraping bowl occasionally.
3 Using a rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture.
For the Cranberry Puree Layer
Add thawed cranberries and nectar to a blender. Pulse until mixture is pureed.
To make Maple Whipped Cream
In a large, glass mixing bowl, mix the cream and maple syrup. Using a whisk, or an electric handheld mixer, whisk or beat until desired thickness is reached.
To Assemble: Using a tall glass, layer the parfait. Start with pumpkin mousse followed by whipped cream, then cranberry puree, another layer of pumpkin mousse and finally top with whipped cream. Repeat for other servings.
Garnish parfaits with a sprinkling of cinnamon and demerara sugar and a few whole cranberries. Chill for 2 hours or overnight.
