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Spiced Pumpkin Mousse Recipe
|Unflavored gelatin||1 1⁄2 Teaspoon|
|Cold water||4 1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Heavy whipping cream||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Gingersnap cookies||18 , divided|
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
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.