Pumpkin Mousse with a Ginger Cookie Crust
Pumpkin Mousse is surrounded by a Ginger Cookie Crust with a whipped topping! Tastes like Fall!
Servings: 12 Slices
Ingredients
For the Ginger Cookie Crust:
- 2 cups ginger snap cookie crumbs 40 – 50 cookies
- ½ cup unsalted butter melted
- More butter to grease the spring form pan
For the Vanilla Whipped Cream:
- 2 ½ cups heavy whipping cream
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
For the Pumpkin Mousse:
- 2 teaspoons 1 package unflavored gelatin
- 3 tablespoon cold water
- ½ cup half and half
- 1 teaspoon vanilla extract
- 1 15-ounce can pumpkin puree
- 5 large egg yolks
- 1 cup brown sugar lightly packed
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- About ½ of the Vanilla Whipped Cream mixture from above
Makes: 9inch round
Instructions
- Preheat oven to 350°F. Grease a 9-inch spring form pan. Set aside.
- Using a food processor, pulse the cookies until they are crumbs and there are no big pieces of cookie left. Add softened butter and pulse until the crumbs start sticking together.
- Add the cookie crumbs to the greased spring form pan. Press the cookie crumbs into the bottom and partway up the sides of the spring form pan forming a crust. The crust should be the same thickness all the way around the pan. Pop the spring form pan in the preheated oven and bake the cookie crust for 10 minutes. Remove the pan from the oven and let cool. You want to make sure the crust is completely cooled before adding the pumpkin mousse.
- In a mixing bowl, whip the heavy cream and vanilla on high for 2 minutes. While the electric mixer is still whipping the cream, slowly add in the sugar and beat until soft peaks are formed. Set aside.
- Combine gelatin and water together in a small bowl. Set aside. This is to soften the gelatin.
- In a large heat proof mixing bowl over a pan of simmering water, heat the half and half, vanilla extract, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and egg yolks until the mixture thickens. Whisk the mixture constantly as it’s cooking (you don’t want scrambled eggs). It may take 5-8 minutes for the mixture to thicken.
- Add the softened gelatin to the pumpkin mixture and whisk until combined. Set aside to cool.
- Once the mixture has cooled and before it becomes start to set up, fold in 2/3 of the Vanilla Whipped Cream.
- Pour the pumpkin mousse mix into the spring form pan with the cookie crust. Top the pumpkin mousse mix with the remaining 1/3 of the Vanilla Whipped Cream.
- Chill at least 8 hours up to overnight. When ready to serve remove the spring form pan and enjoy!