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Ingredients
| unflavored gelatin: 1 1/2 tsp |
| water: 4 1/2 tsp (cold) |
| eggs: 3 (yolks) |
| granulated sugar: 3/4 cup |
| canned pumpkin: 1 1/2 cups |
| ground cinnamon: 3/4 tsp |
| ground ginger: 1/4 tsp |
| ground cloves: 1/8 tsp |
| heavy whipping cream (fluid): 1 1/2 cups |
| vanilla extract: 1 1/2 tsp |
| gingersnaps: 18 cookies (divided) |
Spiced Pumpkin Mousse
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- 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.