Pumpkin Gingersnap Parfaits

The other day at work, my friend Taci mentioned that she made this pumpkin mousse a while ago that she served with some sort of multi-course fancy dinner. As my mouth started watering, I asked her for the recipe, which she happily shared, and my mind started going and just wouldn't quit. Then I had a brilliant idea. Layers of pumpkin mousse, fresh whipped cream and gingersnaps...parfait, anyone? Mais, oui!

Parfait is french for perfect. Not a bad choice to describe that light dessert, the marriage between fluffy whipped cream, rich filling and crunchy topping. This dessert is perfect for a no-baking kind of day. Delicious, fragrant, (tastes) very light and simple. The dreamy descriptive words could go on and on.

Pumpkin Gingersnap Parfait   [click to print]
For the pumpkin mousse: 
1 can (15 oz.) pumpkin puree
1/2 c. cream cheese
1/2 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. allspice
1-1/2 tsp. vanilla extract

Combine all ingredients in medium mixing bowl and beat until well combined. Set aside.

For the whipping cream: 
1 c. heavy whipping cream
2 T. powdered sugar
1 tsp. vanilla extract

Combine all ingredients in mixing bowl and beat on high speed until cream is fluffy and forms stiff peaks. If it starts to look at all curdled or clumpy, stop! You're going to overmix and it turn your cream into butter!

To assemble:
2 c. crushed gingersnaps (about 3 dozen small cookies)

Divide half of pumpkin mixture into four cups. Spoon about half of gingersnaps over pumpkin. Cover with whipped cream, reserved about 1/4 cup. Spoon remaining gingersnaps over whipped cream. Divide remaining pumpkin between cups to create the top layer. Garnish with a sprinkle of gingersnaps, a dollop of whipped cream and a whole gingersnap cookie.

Source: Inspired by my friend Taci and The Gourmand Mom