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A large pumpkin crisp with whipped cream and granola. The pumpkin dessert is sitting on a fall tea towel with pink and orange pumpkins and their is a sage ceramic pumpkin in the background.
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Pumpkin Dessert with Gingersnap Granola

A very easy no crust pumpkin dessert recipe for Fall and Thanksgiving. A fluffy no bake pumpkin mousse is topped with sweet whipping cream and crunchy granola.

Ingredients

For the Pumpkin Mousse Layer:

  • 2 cup pumpkin purée
  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Pinch of salt
  • 1 tsp vanilla extract

For the Gingersnap Granola:

  • 1 ½ cups old-fashioned oats
  • 12 gingersnap cookies crushed
  • 4 tbsp butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • Pinch of salt

Instructions

Step 1: Make the Pumpkin Mousse

  • In a mixing bowl, beat the whipping cream until soft peaks form.
  • In a separate bowl, stir together pumpkin, powdered sugar, spices, salt, and vanilla.
  • Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.
  • Chill the pumpkin mousse in the fridge while you make the granola.

Step 2: Make the Gingersnap Granola

  • Crush the gingersnaps into fine crumbs using a food processor or a sealed plastic bag and a rolling pin.
  • In a medium-sized bowl, add the oats, crushed gingersnaps, brown sugar, cinnamon, and salt.
  • Melt the butter in the microwave (I used defrost for 30 seconds), and drizzle the oatmeal mixture.
  • Line a baking sheet with parchment paper, and sprinkle the granola over the parchment. Stir and toast for 5–7 minutes until golden and fragrant.
  • Place on a rack to cool; it will crisp as it cools.

Step 3: Assemble the Crisp

  • Option 1 – Pie Dish or Trifle Bowl:
  • Spread the pumpkin mousse into a dish and sprinkle generously with the crunchy gingersnap granola just before serving.
  • Option 2 – Parfaits:
  • Layer pumpkin mousse and granola in small jars or glasses. Repeat for a second layer and finish with a sprinkle of granola on top.
  • Serving Tips
  • Best served chilled.
  • If making ahead, store the granola separately and add just before serving to keep it crisp.
  • Top with a little dollop of whipped cream or a drizzle of maple syrup if you’re feeling fancy.

Storage

  • Pumpkin mousse can be made a day in advance and stored in the fridge.
  • Granola keeps well at room temperature for 2–3 days in a sealed container.
  • Assembled parfaits are best eaten within 24 hours for maximum crunch.