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Name: Spiced Pumpkin Mousse
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: not set
Ingredients: 1 1/2 teaspoon Unflavored gelatin; 4 1/2 teaspoon 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 teaspoon Vanilla extract; 1/8 Gingersnap cookies divided

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INGREDIENTS

1 1/2 teaspoon Unflavored gelatin
4 1/2 teaspoon 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 teaspoon Vanilla extract
1/8 Gingersnap cookies divided

Servings

INSTRUCTIONS

2. 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.

3. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.

4. 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.

NOTES

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Spiced Pumpkin Mousse

1 1/2 teaspoon Unflavored gelatin
4 1/2 teaspoon 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 teaspoon Vanilla extract
1/8 Gingersnap cookies  divided

1. 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 degrees and mixture has thickened; about 5 minutes.
2. 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.
3. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. 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.

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Nutrition

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Serving Size: 1 Serving (228g)
Recipe Makes: 5 Servings

Calories: 477
Calories from Fat: 316 (66%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 16.1g	81 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 3.9g
Cholesterol 1056.3mg		325 %
Sodium 8596.2mg		296 %
Potassium 234.1mg		6 %
Total Carbohydrate 25.8g		8 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 18.9g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 477

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