Pumpkin Mousse Parfaits
A yummy alternative to pumpkin pie and I lightened it by using low fat ingredients! Enjoy during the holidays!
Yield
6 servingsPrep
20 minCook
0 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
milk, sweetened condensed
(I used Fat Free) |
|
| 15 | ounces |
canned pumpkin purée
puree, 1 can |
|
| 8 | ounces |
cream cheese
softened, (I used low fat) |
|
| 8 | ounces |
heavy whipping cream
(Fat Free) |
|
| 12 | each |
gingersnap cookies
crushed |
*
|
| 1 | x |
pecans
sweetened, toasted and chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
milk, sweetened condensed
(I used Fat Free) |
|
| 433.5 | ml/g |
canned pumpkin purée
puree, 1 can |
|
| 231.2 | ml/g |
cream cheese
softened, (I used low fat) |
|
| 231.2 | ml/g |
heavy whipping cream
(Fat Free) |
|
| 12 | each |
gingersnap cookies
crushed |
*
|
| 1 | x |
pecans
sweetened, toasted and chopped |
*
|
Directions
- Combine the sweetened condensed milk and pumpkin in a bowl.
- Add in the cream cheese and beat until smooth.
- Stir in the chopped nuts
- In parfait glasses, place 2 tablespoon of cookie crumbs, layer with pumpkin mixture, and the whipped cream. Repeat
- Shill at least 2 hours in the refrigerator.
- Sprinkle a dash of cinnamon on top and serve with an additional gingersnap or two.
