Pumpkin mousse with ginger cookies

Recipe: Pumpkin mousse with ginger cookies


  • 1/4 cup rum 2 teaspoons unflavored gelatin powder
  • 1 (15-ounce can) canned pumpkin (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 extra-large pasteurized egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 2 teaspoons pure vanilla extract
  • 8 to 10 chopped ginger cookies
  • Ginger cookies, for decoration, optional
  • Sweet Whipped cream

To make sweet whipped cream

  •  ½ cups cold heavy cream
  • ¼ cup sugar
  • 1 tsp vanilla extract


In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.

In a double boiler add the rum and the 2 tsp of gelatin whisk until combined well and heat until dissolved and clear; remove from heat and add immediately add to the large bowl with the pupkin mixture and whisk.

In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture to make the pumpkin mousse.

Next make sweet whipped cream by using the stand mixer fitted with the whisk attachment; add the heavy cream, ½ cup sugar and vanilla and whip until it is the consistency of cool whip and soft peaks form .

To assemble, spoon some of the pumpkin mousse into glasses, then add a layer of sweet whipped cream, then some chopped ginger cookies. Add some more pumpkin mousse and then more whipped cream Repeat, ending with a third layer of pumpkin.

 Cover with plastic wrap and refrigerate for at least 2 hours.

To serve, decorate with a whole ginger cookie.

Recipe adapted from the Barefoot Contessa   http://www.barefootcontessa.com/

Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.