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Spiced Pumpkin Mousse

Total Time

Prep: 30 min. + chilling

Makes

6 servings

“Kids love to dip into this pumpkin mousse!” Gingersnaps add crunch to this creamy, smooth-as-silk mousse that’s spiced just right. —Lara Pennell, Mauldin, South Carolina

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

Directions

  1. In a 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.
  2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
  3. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
  4. Coarsely 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 Facts

1 each: 442 calories, 27g fat (15g saturated fat), 184mg cholesterol, 168mg sodium, 48g carbohydrate (31g sugars, 3g fiber), 5g protein.

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