Pumpkin Mousse with Gingersnaps and Vanilla Whipped Cream

By tlshinnick

Ingredients

• 1 batch gingernsnaps, cooled and crumbled
• 14-ounce can pure pumpkin puree
• 5 cups heavy cream
• 1 cups granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoons kosher salt
• 1 tablespoons + 1 teaspoons vanilla extract

Preparation

Step 1

Preparation Time: 1 hour
1.In a 5-quart saucepan, combine pumpkin puree, 2 cups heavy cream, 3/4 cups granulated sugar, cinnamon, ginger, allspice, ½ teaspoon kosher salt and 1 tablespoon vanilla extract and simmer over medium heat for 7-8 minutes, whisking often.

2.Prepare an ice bath by filling a very large prep bowl (larger than the saucepan) with ice and water; set aside.

3.Remove the 5-quart saucepan from heat. Gently place the 5-quart saucepan inside the prep bowl to cool down the mixture. Do not let any water or ice from the prep bowl spill into the pumpkin mixture. Using a whisk, stir the mixture once every five or ten minutes until it is completely cooled, about 30 minutes.

4.In another prep bowl, combine 2 cups heavy cream, 1/4 cup granulated sugar and 1 teaspoons vanilla extract. Tip: Cover the bowl with a kitchen towel to prevent cream from splashing all over your kitchen. Using handheld mixer turned onto the highest speed, mix the heavy cream mixture under the kitchen towel until cream is whipped, about 60-90 seconds. Be careful not to overmix. Set aside.

5.In another prep bowl, whip remaining 1 cup heavy cream, following general directions in Step # 4 and set this mixture aside, separately from the other batch of whipped cream.

6.Using a silicone spatula, fold the second batch of whipped cream (from Step # 5) into the pumpkin mixture just until thoroughly combined.

7.Set aside ¾ cup of gingersnap crumbs to make sure you have enough to finish the tops of the trifles.

8.Spoon 1/3 cup of the pumpkin mousse mixture into the bottom of each glass jar. Then add ¼ cup of the gingersnap crumbs. Then add 3 tablespoons of the whipped cream from Step # 4. Finish by sprinkling 1 teaspoon of the reserved gingersnap crumbs that were set aside in Step # 7.

Notes: If not serving immediately, seal jar with a lid and store trifle in the refrigerator.