Spiced Pumpkin Mousse
Ingredients
- 1 1/2 teaspoons unflavored gelatin
- 4 1/2 teaspoons cold water ⓘ
- 3 egg yolks ⓘ
- 3/4 cup sugar ⓘ
- 1 1/2 cups canned pumpkin ⓘ
- 3/4 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/8 teaspoon ground cloves ⓘ
- 1 1/2 cups heavy whipping cream ⓘ
- 1 1/2 teaspoons vanilla extract ⓘ
- 18 gingersnap cookies, divided ⓘ
Instructions
- In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
- Beat in egg yolks and sugar.
- Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
- Transfer to small bowl; beat until cool and thickened, about 3 minutes.
- Beat in pumpkin and spices.
- Refrigerate for 1 hour or until set.
- In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
- Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
- Spoon or pipe mousse over the top.
- Cover and refrigerate for 1 hour or until set.
- Just before serving, garnish with remaining gingersnaps.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).