Barefoot Contessa Today Show: Ina Garten Pumpkin Mousse Parfait Recipe

Today Show: Ina Garten

Barefoot Contessa Ina Garten made Today Show anchor Tamron Hall’s dreams come true by inviting her to cook a meal in her own glorious kitchen. The day’s menu concluded with a Pumpkin Mousse Parfait, after Baked Ham, Winter Slaw and Twice-Baked Sweet Potatoes. You can get more of her tasty ideas in the new cookbook Make It Ahead.

Today Show: Ina Garten Pumpkin Mousse Parfait Recipe Ingredients

What’s for dessert? Ina Garten served up her luscious, layered Pumpkin Mousse Parfait. “I’m trying to fight the tears, ‘cause I do love her so much” Tamron Hall said as she watched the video of her visit back in the studio.

• 1/4 cup Dark Rum
• 1 15-oz can Pumpkin
• 1/2 cup Light Brown Sugar
• 2 tsp Orange Zest
• 1/4 tsp ground Nutmeg
• 1 1/2 cups cold Heavy Cream
• 2 tsp unflavored Gelatin Powder
• 1/2 cup Sugar
• 2 Egg Yolks
• 1/2 tsp ground Cinnamon
• 1 1/2 tsp Vanilla Extract
• 1/2 tsp Salt
• Whipped Cream
• chopped Ginger Cookies
• Crystallized Ginger

Barefoot Contessa: Today Show Pumpkin Mousse Parfait Recipe Directions

1. Put the rum in a heat-safe bowl and sprinkle it with gelatin; let stand 10 minutes.
2. Whisk pumpkin with brown sugar, orange zest, nutmeg, sugar, orange zest, and salt.
3. Set the gelatin bowl over a pan of simmering water, cooking until it becomes clear.
4. Then whisk hot gelatin into the pumpkin bowl.
5. Use the whisk attachment on an electric mixer to whip cream with vanilla on high to form soft peaks. Then fold whipped cream into the pumpkin.
6. Spoon a pumpkin layer into parfait glasses, followed by layers of whipped cream and cookies.
7. Repeat the layers, ending with a third and final layer of the pumpkin mixture.
8. Plastic wrap and chill for at least four hours, or overnight.
9. Garnish with whipped cream and crystallized ginger to serve.