Spiced Pumpkin Mousse

By punk

Taste of Home Oct Nov 2008

Ingredients

• 1 1/2 tsp unflavored gelatin
• 4 1/2 tsp. cold water
• 3 egg yolks
• 3/4 cups sugar
• 1 1/2 cups canned pumpkin
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1 1/2 cups heavy whipping cream
• 1 1/2 tsp. vanilla
• 18 gingersnap cookies, divided

Details

Servings 6

Preparation

Step 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 and mixture has thickened, about five minutes.
Transfer to a small bowl; beat until cool and thickened, about three minutes. Beat in 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 with remaining gingersnaps.