Pumpkin mousse with gingersnaps and soy yogurt are the tasty basis of this lovely parfait. It’s great with afternoon tea or coffee, as a dessert or a special holiday treat.

Serving Size: 4


  • 1 (15 oz) can pure pumpkin
  • 1/2 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground coriander
  • 1/8 tap. salt
  • 100 grams tofu, pureed
  • 1 teaspoon corn starch
  • 2 tablespoons water
  • 1 & 1/2 cups soy yogurt, drained of excess liquid
  • 2 teaspoons vanilla
  • 1 tablespoon powdered sugar
  • 12 gingersnaps, broken into pieces
  • 4 parfait glasses


  1. Place the pumpkin puree in a pot, with the cinnamon, brown sugar, spices.
  2. Place on low heat and mix well.
  3. Add the pureed tofu to the pumpkin mixture.
  4. Mix well.
  5. Dissolve the corn starch in the water and add to the pureed pumpkin mixture.
  6. Raise the temperature and stir the pumpkin mixture until it becomes thick.
  7. Remove from the heat and place in a bowl to cool.
  8. Using a “cheese cloth” or finely woven cloth, drain the soy yogurt of the excess liquid.
  9. Place the drained soy yogurt in a bowl.
  10. Add the powdered sugar and vanilla and mix well.
  11. Place a layer of the pumpkin mixture in the bottom of parfait glasses.
  12. Put a layer of crumbled gingersnaps above the pumpkin and follow with some of the soy yogurt mixture. If there is enough room in the glasses repeat the layers top with a dollop of soy yogurt and/or a few cookie crumbs.


I would suggest that you chill the pumpkin overnight in a bowl to make sure it has “set” and then shortly before serving, assemble the parfaits. Otherwise, if made a day ahead, the gingersnaps might become soggy. You can optionally also use Soyatoo or a soy whipping cream rather than the soy yogurt.

Inspired by http://www.gourmet.com/…/pumpkin-parfaits