Spiced Pumpkin Mousse

Kids love to dip into this pumpkin mousse! Gingersnaps add crunch to this creamy, smooth-as-silk mousse that's spiced just right.


6 servings


1 1/2 teaspoons unflavored gelatin
4 1/2 teaspoons cold water
3 egg yolks
3/4 cup granulated (white) 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 teaspoons vanilla extract
18 gingersnap cookies, divided


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 for about 5 minutes until a thermometer reads 160°F (71°C) and mixture has thickened.

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.

In a small 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.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving: Calories 442, Fat 27 g (Saturated Fat 15 g), Cholesterol 184 mg, Sodium 168 mg, Carbohydrate 48 g, Fiber 3 g, Protein 5 g.

Recipe Courtesy Of

Lara Pennell, Mauldin, South Carolina

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