Spiced Pumpkin Mousse Recipe


Main Ingredient


 Unflavored gelatin1 1⁄2 Teaspoon
 Cold water4 1⁄2 Teaspoon
 Egg yolks3
 Sugar3⁄4 Cup (12 tbs)
 Ground cinnamon3⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Heavy whipping cream1 1⁄2 Cup (24 tbs)
 Vanilla extract1 1⁄2 Teaspoon
 Gingersnap cookies18 , divided

Nutrition Facts

Serving size: Complete recipe

Calories 4334 Calories from Fat 1759

% Daily Value*

Total Fat 200 g307.3%

Saturated Fat 100.9 g504.4%

Trans Fat 0 g

Cholesterol 1048.5 mg

Sodium 3803 mg158.5%

Total Carbohydrates 593 g197.7%

Dietary Fiber 14.6 g58.2%

Sugars 262 g

Protein 52 g104.6%

Vitamin A 119.4% Vitamin C 4.8%

Calcium 76.9% Iron 208%

*Based on a 2000 Calorie diet


In a small saucepan, sprinkle the gelatin over water; let stand for 1 minute or until softened.
Beat in the egg yolks and sugar.
Cook and stir over medium heat until a thermometer reads 1600 and mixture has thickened, abouts minutes.
Transfer to a small bowl; beat until cool and thickened, about 3 minutes.
Beat in the 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.
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 the mousse with the remaining gingersnaps.