Total Time
Prep 30 mins
Cook 25 mins

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


  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.