Spiced Pumpkin Mousse

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READY IN: 55mins
Recipe by Bonnie G 2

Another Taste of Home recipe that sounds great for the upcoming fall weather. They say gingersnaps add crunch to this creamy, smooth mousse and I think my DGSs are going to love it. Timing does not include cooling time.

Ingredients Nutrition

Directions

  1. In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
  2. Beat in egg yolks and sugar.
  3. Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
  4. Transfer to small bowl; beat until cool and thickened, about 3 minutes.
  5. Beat in pumpkin and spices.
  6. Refrigerate for 1 hour or until set.
  7. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
  8. Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
  9. Spoon or pipe mousse over the top.
  10. Cover and refrigerate for 1 hour or until set.
  11. Just before serving, garnish with remaining gingersnaps.

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