“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
Category: Desserts
Cuisine: not set
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
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