Heavenly 5-Ingredient Pumpkin Mousse Parfaits You’ll Crave

There’s something magical about the first bite of my Pumpkin Mousse Parfaits each fall—that moment when creamy pumpkin meets fluffy whipped cream and you get that perfect hit of cinnamon and nutmeg. I’ve been making this no-bake dessert for years, ever since my aunt shared her recipe during one of those cozy Thanksgiving weekends where we stayed up too late laughing and eating seconds (okay, thirds) of dessert. What I love most about these Pumpkin Mousse Parfaits is how they capture all the warmth of pumpkin pie but feel so much lighter and more elegant in pretty glasses. They’re the kind of dessert that makes any autumn gathering feel special without keeping you chained to the oven all day.

Why You’ll Love These Pumpkin Mousse Parfaits

Trust me, these Pumpkin Mousse Parfaits are about to become your new fall obsession, and here’s why:

• No oven required—just whip, layer, and chill. Perfect for when you’re craving something festive but don’t want to bake.
• That dreamy texture—silky pumpkin mousse meets clouds of whipped cream in every spoonful.
• All the cozy flavors—cinnamon, nutmeg, and cloves make it taste like autumn in a glass.
• Endlessly customizable—swap graham crackers for ginger snaps, add a drizzle of caramel, or top with toasted pecans.

They’re the dessert equivalent of your favorite sweater—comforting, reliable, and always a good idea.

Ingredients for Pumpkin Mousse Parfaits

Gather these simple ingredients—each one plays a special role in creating that perfect pumpkin parfait magic:

• 1 cup pumpkin puree (not pie filling—it’s too sweet and spiced already!)
• ½ cup packed brown sugar (dark brown gives the best caramel notes)
• 1 tsp cinnamon (freshly ground if you’re feeling fancy)
• ½ tsp nutmeg (I always grate mine fresh—it makes a difference!)
• ¼ tsp cloves (just enough for warmth without overwhelming)
• 1 cup heavy cream (chilled—I pop mine in the freezer for 10 minutes before whipping)
• 1 tsp vanilla extract (the real stuff, please!)
• ½ cup crushed graham crackers (about 4 sheets—I smash them in a bag with a rolling pin)

See? Nothing complicated—just good ingredients ready to work their autumn magic together.

How to Make Pumpkin Mousse Parfaits

Okay, let’s get mixing! This is where the magic happens—turning simple ingredients into those dreamy Pumpkin Mousse Parfaits. Follow these steps and you’ll be spoon-deep in creamy pumpkin goodness before you know it.

Mixing the Pumpkin Base

First, grab a medium bowl and plop in your pumpkin puree. Add the brown sugar—I like to pack it tightly in the measuring cup for that rich molasses flavor. Now sprinkle in all those cozy spices: cinnamon, nutmeg, and cloves. Grab a whisk and mix until everything’s completely combined and silky smooth. Pro tip: taste it now! Want more spice? Add a pinch. Sweeter? Another tablespoon of sugar. This is your chance to make it perfect.

Whipping the Cream

Here’s where cold is key! Take your chilled heavy cream (I told you to put it in the freezer, right?) and pour it into a large bowl—metal’s best if you have it. Add the vanilla, then whip with electric beaters until you get stiff peaks. How do you know? When you lift the beaters straight up, the cream should stand tall without flopping over. Don’t walk away—cream goes from perfect to butter in seconds!

Layering the Parfaits

Now the fun part! Gently fold half of that glorious whipped cream into your pumpkin mixture—think of it like giving it a light hug with a rubber spatula. Get out your prettiest glasses (mason jars or wine glasses work great) and start layering: a spoonful of pumpkin mousse, a dollop of plain whipped cream, repeat. Top with crushed graham crackers for that perfect crunch. Now comes the hard part—walking away while they chill for at least an hour. I know, I know, but trust me, it’s worth the wait!

Tips for Perfect Pumpkin Mousse Parfaits

Want Pumpkin Mousse Parfaits that’ll wow everyone? Here are my tried-and-true secrets:

• Super-chill everything—pop your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream. Cold tools make all the difference!
• Crush those graham crackers fine—big chunks look messy and won’t sprinkle nicely. I pulse mine in a food processor or smash them in a zip-top bag.
• Taste as you go—every pumpkin puree is different. Adjust spices and sugar until it makes you do a happy dance.

Follow these simple tricks and you’ll have parfaits so good, people will think you went to pastry school!

Pumpkin Mousse Parfaits Variations

Oh, the possibilities! Here’s how I love to mix up my Pumpkin Mousse Parfaits when I’m feeling creative:

• Cookie swap: Try ginger snaps or crushed Biscoff instead of graham crackers—that extra spice is incredible!
• Dairy-free magic: Use coconut cream instead of heavy whipping cream (chill the can overnight first).
• Sweet twists: Replace half the sugar with maple syrup for deep autumn flavor (reduce other liquids slightly).
• Boozy kick: Fold a tablespoon of bourbon or rum into the pumpkin mix—perfect for grown-up gatherings.

The best part? No matter how you tweak it, you still get that same dreamy pumpkin goodness at the heart of it all.

Serving and Storing Pumpkin Mousse Parfaits

Right before serving, I love dusting the tops with a little extra cinnamon—it makes them look so festive! These parfaits keep beautifully in the fridge for up to 2 days—just cover them tightly with plastic wrap. Pro tip: add the graham cracker crumbs right before serving so they stay nice and crunchy!

Pumpkin Mousse Parfaits Nutritional Information

Nutritional values are estimates and vary by ingredients. Each serving (1 parfait) contains approximately 220 calories, 12g fat (7g saturated), 18g sugar, and 2g protein. Perfect for when you want a little indulgence without going overboard!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast and puree about 1 ¼ cups of sugar pumpkin (not carving pumpkin) to replace the canned. Just make sure it’s thick like the canned version—if it’s watery, strain it through cheesecloth first. The flavor will be slightly more delicate and fresh-tasting.

How long do Pumpkin Mousse Parfaits last in the fridge?
They’ll stay perfect for 2 days if you keep them covered tightly with plastic wrap. The whipped cream might soften a bit, but the flavors actually improve! I always add the graham cracker topping right before serving to keep it crunchy.

Can I make these ahead for a party?
You bet! These are my go-to make-ahead dessert. Just whip everything up the day before and refrigerate. The only thing I don’t do until serving time is add the crunchy topping—nobody likes soggy crumbs.

Why did my whipped cream turn grainy?
Oh no! This happens if you overbeat it or your cream wasn’t cold enough. Next time, watch for those stiff peaks and stop immediately when you see them. If it’s looking grainy, you can sometimes rescue it by gently folding in a tablespoon of fresh cold cream.

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