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I was interested in this particular dish from a previous Thanksgiving. It turned out so well for my first trifle. I had the courage to do it after seeing something similar online.
Last year, I prepared a fantastic Pumpkin Banana Chocolate Trifle; this year, I’ll make a scaled-down version and serve it as parfaits. Parfaits aren’t just portion-controlled; they’re also delicate and gorgeous.
If you have any leftover pumpkin puree from those pumpkin pies, this recipe is perfect for you. To get me through the process of making pies, I normally buy big cans of pumpkin puree.
These Pumpkin Banana Mousse Parfaits would appeal to even the most discerning pumpkin eater. Hey, double the ingredients by four to create enough to fill a medium-sized dish if you want to make a trifle. Therefore, let’s get going right now. Pumpkin butter is a good place to start, or you could combine pumpkin and banana puree.
PUMPKIN BANANA CHOCOLATE MOUSSE PARFAITS
- PREP TIME: 40 mins
- COOK TIME: 15 mins
- TOTAL TIME:55 mins
- Recipe type: Dessert
- Cuisine: American
- Serves: 6 minutes
INGREDIENTS
Pumpkin Banana Mousse
- 15 oz pumpkin puree or pumpkin butter
- One banana, pureed
- One teaspoon of pumpkin spice
- 15 oz can of condensed milk
- One tablespoon vanilla
- 3 cups heavy cream
Chocolate Pudding
- Two boxes of chocolate pudding
- milk (use according to instructions on the box)
Whipped Cream
- 2 cups heavy cream
- Three tablespoons sugar
- One teaspoon vanilla
- 1 cup cookie crumbs
INSTRUCTIONS
Except for the heavy cream, combine all the ingredients for the pumpkin mousse in a small saucepan and bring to a boil. Reduce heat to low and stir the mixture for ten minutes after it starts to bubble and spatter. Then, turn off the heat and allow it cool entirely.
In following the instructions on the box, combine milk with chocolate pudding before placing it in the refrigerator to set. (Should set in about five minutes.)
Mix the heavy cream with the sugar and vanilla until the sugar is completely dissolved. Separate the heavy cream into two bowls, one with 2 cups and the other with 3 cups.
First, using a hand mixer, stand mixer, or whisk, beat the three cups of heavy cream until stiff peaks form. To preserve the integrity of the whipped cream, gently fold the pumpkin mixture into the whipped cream using broad, circular motions around the bowl. Set aside the whipped cream once the pumpkin mixture has been added.
Whip the 2 cups of heavy cream that are left over until stiff peaks form. We can now begin layering our parfait!
In the bottom of the parfait cup, scatter the cookie crumbs. Next, layer the pumpkin mousse and chocolate pudding on top. If you’d like, scatter the cookie crumbs in a pattern or between each layer.
When the parfait cup is nearly full, add the whipped cream layer and keep layering. The whipping cream should be added to the parfait before adding cookie bits, chocolate chips, or cocoa powder for decoration.
