Lyons Family Cookbook

Pumpkin Mousse

1 1/2

tsp

unflavored gelatin

4 1/2

tsp

cold water

3

egg yolks

3/4

cup

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 extract

18

gingersnap cookies, divided

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 5 minutes.

2

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.

3

In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.

4

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. Yield: 6 servings.

Kids love to dip into this pumpkin mousse! Gingersnaps add crunch to this creamy, smooth-as-silk mousse that’s spiced just right. This is the ONE time that a hard, crunchy cookie is preferred over soft & chewy.

Source

Source: TasteOfHome.com