Pumpkin Mouse Parfait with Crunchy Center

A fluffy, rich mixture--made with pumpkin and sweetened whipped cream--is layered in parfait glasses with crunchy pumpkin seeds coated in chocolate.

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Ingredients:

• 2 Tbsp unflavored Gelatin
• 1/4 cup plus 1 teaspoon water
• 4 cups canned pumpkin puree
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 Tbsp vanilla extract
• 3 cups semi-sweet chocolate pieces
• 4 cups roasted and lightly salted, shelled pumpkin seeds
• Whipped cream for top

Method

In a microwave-safe container, soften the gelatin by sprinkling it over the water. Let sit until absorbed. Place in the microwave for 1 minute, or until gelatin is dissolved and mixture is liquid. Cool. Whip the heavy cream, powdered sugar and vanilla to medium peaks. Stir the cooled gelatin into the pumpkin puree; fold in the whipped cream. Melt the chocolate in the microwave by putting it in a microwave-safe bowl, and heating on high for 30 seconds, stirring, then heating for another 30 seconds as needed until melted. Mix the pumpkin seeds into the chocolate. Let cool to room temperature, but not set. Using a tall parfait glass, place about 1/4 cup of the pumpkin mousse mixture in the bottom, then 2 Tbsp of the chocolate-pumpkin seeds, then more mousse mixture, seeds, mousse mixture, some whipped cream, and finish with chocolate-pumpkin seeds on top.

Notes:

Number of servings: 8

Submitted By: Cheftennismom
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