Shellfish Free Layered Pumpkin Spice Parfait with Cocoa Dust
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Learn more →Ingredients
4 servings
For the pumpkin mousse
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 3 tbsp maple syrup
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp fine salt
For the whipped cream
- 1 cup heavy cream
- 1 tbsp maple syrup
- ½ tsp pure vanilla extract
For the cocoa dust
- 2 tsp cocoa powder
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
In a large mixing bowl, whisk together the pumpkin purée, 3 tbsp maple syrup, cinnamon, ginger, nutmeg, allspice, and salt until smooth and evenly combined. Set aside.
- 2
In a medium mixing bowl, beat the heavy cream, 1 tbsp maple syrup, and vanilla extract with an electric hand mixer on medium-high speed until the cream holds firm peaks — it should mound on the beaters and not slump when the mixer is lifted, about 3–4 minutes. Do not overbeat.
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