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dairy free pumpkin mousse with cookie crumbs

Dairy Free Pumpkin Mousse Parfaits.

Kelly Roenicke
These no-bake dairy free pumpkin mousse parfaits are perfect for a holiday dessert! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 250 kcal

Ingredients
 
 

  • 9 ounces So Delicious Coco Whip thawed
  • cup pure pumpkin puree (½ cup plus 2 Tablespoons)
  • ¾ cup powdered sugar
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 12 gluten free graham crackers
  • 1 ½ Tablespoons vegan buttery spread
  • 2 Tablespoons pumpkin seeds

Instructions
 

  • Place the graham crackers and the vegan buttery spread in a food processor and process on high speed to form crumbs. Set aside.
  • Place the coco whip, pumpkin puree, powdered sugar, cinnamon, and ginger in a mixing bowl and mix on medium speed until well combined.
  • Refrigerate the pumpkin mousse for about an hour to chill. You can skip this step if you need to serve it immediately.
  • Place some crumbs in the bottom of six wine glasses or small bowls. Spoon in some of the chilled pumpkin mousse. Add some more cookie crumbs, and another layer of mousse. Top with a few more crumbs and some pumpkin seeds. 

Notes

Once these parfaits are assembled, you can store them in the refrigerator for several hours. Any longer than that, and the cookie crumbs will get too soggy.
If you need to make any part of this ahead of time, you could make the mousse, and store it in an airtight container overnight. You could also blend up the cookie crumbs and store them separately. Then you would just assemble the parfaits right before serving.

Nutrition

Calories: 250kcalCarbohydrates: 39gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 15mgSodium: 108mgPotassium: 125mgFiber: 1gSugar: 26gVitamin A: 4180IUVitamin C: 1.1mgCalcium: 64mgIron: 1mg
Keyword no bake
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