- 10
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
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.