Fa-BOO-lous Pumpkin Gingersnap Crumble Parfaits

Want something other than candy for Halloween this year? How about pumpkin mousse and buttery ginger snap crumbs instead? (Or you can eat both like me…nothing can replace my candy corn.)

This fancy-looking pumpkin confection is super easy and fast. And you can make about a dozen for the price of one Starbucks pumpkin spice latte.

If you’re hosting a Halloween party or Thanksgiving dinner this year, this dessert will make everyone happy. Even Owen ate it, bringing his current diet up to two items: nuggets and pumpkin parfaits. Which begs the question, does pumpkin purée count as a vegetable? I like to think so.

Here’s what you’ll need to make this treat:
1 container whipped topping
1 package vanilla instant pudding mix (5.1 ounces)
2 1/2 cups milk
3 cups pumpkin purée
2 teaspoons pumpkin pie spice
1 box ginger snaps (16 ounces)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter (1 stick)
Whipped cream for topping

First, turn the ginger snap cookies into crumbs. The easiest way to do this is to throw them in a food processor and pulse. If you don’t have a food processor, get one. Just kidding…you can always smash the cookies in a plastic bag with a rolling pin if a food processor is not on hand.



Add the cinnamon to the ginger snap crumbs.

Melt the butter. Pour the butter over the crumbs and mix until they’re coated in the butter. Yum. Why does butter make everything better?



Set aside the crumble. Put the pudding mix in a large bowl. Pour in the milk and whisk together until the pudding thickens.


Then stir in the pumpkin purée and the pumpkin pie spice.

Once it’s well combined, gently fold in the whipped topping. So fluffy!


Spoon the pumpkin mousse into individual serving glasses.

Top with the gingersnap crumble. Be generous! It’s not a parfait without plenty of crumble.

Then dollop some whipped cream on top. Be generous! Because a lot of whipped cream is always better than a little.


Trick or treat, friends!