A couple of Thanksgivings ago there was this one dish that stood out for me. It was the first time I’d made a trifle and it was so pretty. I had seen something similar on the web and mustered up my courage to try it. The Pumpkin Banana Chocolate Trifle came out glorious so I decided to duplicate it this year but miniaturize it into parfaits. Parfaits offer portion control and they’re dainty and pretty too.
This recipe is perfect for when you have a little extra pumpkin puree left over from those pumpkin pies. I usually buy the huge cans of pumpkin puree to last me through pie making. These Pumpkin Banana Mousse Parfaits are guaranteed to please even the pickiest pumpkin eater. And hey, if you want to go for the trifle you can just quadruple the ingredients so they can fill up a medium-sized trifle dish. So let’s get right into it.
Pumpkin Butter is the perfect base to start off with or you can combine the pumpkin with the pureed bananas just fine. This delicious dessert has some pretty simple ingredients: pumpkin, bananas, heavy cream, condensed milk, chocolate pudding, sugar and chocolate cookie crumbs but comes out so elegant and beautiful. It’s so easy and quick to make.
If you have a hand mixer or stand mixer you can speed up the whipping cream process or if you opt for good ole fashion whisk in hand you’ll get the same beautiful results but it’ll just take longer.
The Pumpkin Banana Mousse Parfaits are nice and light and perfect after a heavy Thanksgiving Day meal loaded with some motherlovin’ goodness. The texture of the pumpkin mousse is exquisitely silky and smooth and it’s really the condensed milk that anchors the creaminess and sweetness in the pumpkin base. It gives it that “Hmm, what’s in this?” factor! The airiness of the whipped cream turns this pumpkin banana mousse into a dreamboat. Who knew pumpkin could taste this good!
- 15 oz pumpkin puree or pumpkin butter
- 1 banana, pureed
- 1 teaspoon pumpkin spice
- 15 oz can condensed milk
- 1 tablespoon vanilla
- 3 cups heavy cream
- 2 boxes chocolate pudding
- milk (use according to instructions on box)
- 2 cups heavy cream
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 1 cup cookie crumbs
- Combine all of the pumpkin mousse ingredients in a small sauce pan (except the heavy cream) and bring to a boil over medium heat. Once pumpkin mix begins to boil and sputter, reduce heat to low and continue stirring for 10 minutes then remove from heat and cool completely.
- Mix the milk into the chocolate pudding according to the instructions on the box and put into the fridge to set. (Should set rather quickly- 5 minutes)
- Add the sugar and vanilla to the heavy cream and mix until the sugar has completely dissolved. Separate the heavy cream in two separate bowls- 2 cups of heavy cream in one and 3 cups of heavy cream.
- First whip the 3 cups of heavy cream until stiff peaks form using a hand mixer, stand mixer or whisk. Fold the pumpkin mix carefully into the whipped cream taking large, round mixing motions around the bowl to maintain the integrity of the whipped cream. Once the pumpkin mix has been incorporated into the whipped cream set aside.
- Whip the remaining 2 cups of heavy cream until stiff peaks form. Now it's time to start layering our parfait!
- Sprinkle the cookie crumbs in the bottom of the parfait cup, then add a layer of the pumpkin mousse then a layer of chocolate pudding. Sprinkle the cookie crumbs between each layer if you like or in a pattern. Add the whipped cream layer and continue layering until the parfait cup is filled. Top the parfait with whipped cream and garnish with the cookie crumbs, chocolate chips or powdered cocoa.