Lots of people have been asking for the recipe for this fabulously easy and delicious dessert. Here it is...
3 cups heavy cream
15 oz pumpkin puree
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/2 tsp. ground ginger
pinch ground cloves
pinch salt
7.5 oz. marshmallow cream
3 cups chopped gingersnaps, plus some crushed gingersnaps for sprinkling
Using an electric mexier, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve
In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half the marshmallow cream, then half the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half the cookies on top. Repeat with half the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plasic wrapt and refigerate at least 1 hour and up to 4 horus. Just before serving, top with reserved whipped cream and sprinkle with crushed gingersnaps.
You could also layer it in smaller glasses for individual servings.
1 comment:
Oh this does sound delicious. I sense a Recipe Make-over idea when I read it....have you ever used fat-free cool-whip in place of the heavy whipping cream? I know it would not be quite the creaminess effect, but with enough spices in the pumpkin, the total effect would be there. Just wondering if you have tweaked the recipe at all over the years.
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