Spiced Pumpkin Mousse Trifle

By mm_food4me

Ingredients

• 3 cup heavy cream
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• Pinch salt
• 1 (7.5-ounce) jar marshmallow cream, divided*
• 3 cups chopped gingersnap cookies plus more for garnish
• 3 tablespoons dark rum

Details

Servings 10
Adapted from whatscookingamerica.net

Preparation

Step 1

Using an electric mixer, beat the cream until stiff. Set aside 2 cups of the whipped cream for serving; refrigerate until ready to use.

In a large bowl, stir together the pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt. Fold in 1/2 of the marshmallow cream, then 1/2 of the remaining whipped cream. Repeat and fold in the remaining 1/2 marshmallow cream and remaining 1/2 of the whipped cream until combine.

In a medium bowl, sprinkle the chopped gingersnap cookies with rum.

Spoon 1/3 of the pumpkin mousse into a clear glass serving bowl, spreading evenly. Sprinkle 1/2 of the gingersnap cookie mixture on top. Spoon another 1/3 of the pumpkin mousse over the cookie mixture. Repeat with the remaining 1/2 of the remaining gingersnap cookies, then top with the final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours.

Just before serving, top with the reserved 2 cups whipped cream and sprinkle with the crushed gingersnaps.