• 6servings
  • 30minutes
  • 442calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, B12, H
MineralsZinc, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons unflavored gelatin

  2. 4-1/2 teaspoons cold water

  3. 3 egg yolks

  4. 3/4 cup sugar

  5. 1-1/2 cups canned pumpkin

  6. 3/4 teaspoon ground cinnamon

  7. 1/4 teaspoon ground ginger

  8. 1/8 teaspoon ground cloves

  9. 1-1/2 cups heavy whipping cream

  10. 1-1/2 teaspoons vanilla extract

  11. 18 gingersnap cookies, divided

Instructions Jump to Ingredients ↑

  1. Spiced Pumpkin Mousse Recipe photo by Taste of Home 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. Yield: 6 servings.


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