Spiced Pumpkin Mousse
Total TimePrep: 30 min. + chilling
- 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
- 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 1 hour or until set. Just before serving, garnish with remaining gingersnaps.
Nutrition Facts1 each: 442 calories, 27g fat (15g saturated fat), 184mg cholesterol, 168mg sodium, 48g carbohydrate (31g sugars, 3g fiber), 5g protein.
Nov 5, 2011
As far as pumpkin desserts go, I think this was pretty good. The gingersnaps really made it yummy. I wouldn't say this is the best dessert I've ever eaten, but I might make it again if I were trying to use up some leftover pumpkin, OR in the mood for a Fall-ish dessert.
Feb 1, 2011
I made this recipe about a year ago and it was very soupy. I guess I did it wrong because it looked nothing like the picture. I'm also have really bad luck with making deserts. However, the flavor was really good, so maybe I'll try this one again. I welcome any suggestions for getting this to set properly. I also have come to accept that it might just be me :)
Nov 30, 2010
I followed the recipe for the first two steps, and then let the gelatin/pumpkin mixture set in the fridge overnight. I then plopped the set mixture into my stand mixer to make it smooth again. I substituted a tub of fat-free whipped topping for the heavy cream to lighten it up. It was a classy change from standard pumpkin pie at the Thanksgiving table.
Nov 21, 2010
Delicous! No need for gingersnaps.
Nov 11, 2010
Love this dip! Would recommend.
Sep 7, 2010
Really tasty and light. I made it a day ahead of serving which caused the cookies on the bottom to go a little soggy, but the flavour is still there. Also whipped up more cream for a topping then added crushed gingersnaps to that. Yum, yum! Will definitely make again, very easy recipe.
Nov 19, 2009
This is soooo good! I love pumpkin and this totally hit the spot. It tastes like pumpkin pie filling, but lighter. I took it to a church event in a 2qt dish with crumbled gingersnaps on the side for people to put on top. Everyone wants the recipe now! I followed the recipe exactly and loved it. Definitely making it alot this holiday season!!
Nov 16, 2009
Although I am not a mousse fan, I really liked this recipe. I substituted pumpkin pie spice to taste for the list of spices in the recipe as well as prepared whipped topping instead of the whipping cream and vanilla. The recipe is so flexible that the substitutions worked out just fine. I'll definitely be making this again and again.
Nov 12, 2009
I make a mousse that is very simalar,I use 8oz. cream cheese and a 8 oz. tub of cool whip. and put in in a sprig form pan on top of a graham cracker crust,sooo yummy!!!
Nov 10, 2009
This is the best mousse I have ever had. My husband and all the neighbors loved it and it was so easy and quick to make.