If you were to cross a pumpkin pie with a light fluffy cloud…
this is what you’d get! It’s a super easy no-bake dessert that looks great layered in a large glass bowl or spooned into little mason jars. I love the creamy, fluffy texture that is layered with crunchy gingersnap cookies. And…well…salted caramel whipped cream just happens to be one of my favorite things. ( :
*Update: 3/5/15 – I made a Mason Jar Pumpkin Mousse Parfait version yesterday – see directions below.
Pumpkin Mousse Trifle w/Salted Caramel Whipped Cream:
*MASON JAR PUMPKIN MOUSSE PARFAITS DIRECTIONS: (MAKES 36 JARS)
I was going to be the guest at a meeting of the Wayne Woods Garden Club. I was invited to talk about my cooking contest experiences. They were going to be making flower arrangements in mason jars that evening, so I offered to bring dessert in mason jars. I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream. I also crunched up extra gingersnap cookies – I used 24 ounces of cookies (1 1/2 packages). I used 3 dozen Ball® 8oz Regular Mouth Half Pint Jars. First I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16 inch disposable piping bag to pipe a layer of pumpkin mousse into each jar. Next, I spooned on more cookies. Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop. I wanted to put the lids on the jars, so I didn’t fill them too high. The double batch of mousse and whipped cream were just enough for all 36 jars. I assembled and transported them right in the divided box the jars came in. This kept them nice and safe on the car ride. Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left for the meeting. These were fun to make and the ladies enjoyed them!