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Spiced Pumpkin Mousse

“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

6 ServingsPrep: 30 min. + chilling

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

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.
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.
In a small bowl, beat cream and vanilla until stiff peaks form. Fold
into pumpkin mixture.
Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert
dishes. Spoon or pipe mousse over the top. Cover and refrigerate for

2 of 2

Spiced Pumpkin Mousse (continued)

Directions (continued)

1 hour or until set. Just before serving, garnish with remaining
gingersnaps.
Yield: 6 servings.

Nutrition Facts: 1 serving equals 442 calories, 27 g fat (15 g saturated fat), 184 mg cholesterol, 168 mg sodium, 48 g carbohydrate, 3 g fiber, 5 g protein.