Autumn Spice Pumpkin Mousse Delight
Embrace the flavors of fall with this luscious Autumn Spice Pumpkin Mousse Delight. This creamy, velvety dessert is expertly infused with classic autumn spices and enriched by the warm taste of pumpkin. The addition of crunchy gingersnap cookies offers a delightful textural contrast that will please both adults and children alike. Perfect for gatherings or cozy evenings at home, this mousse is sure to be a comforting treat for everyone as the leaves begin to fall.
N/A
Servings
223
Calories
11
Ingredients
Ingredients
Unflavored gelatin
1 1/2 teaspoons (Sprinkled over cold water)
Cold water
4 1/2 teaspoons (Used to soften gelatin)
Egg yolks
3 (Separated from whites)
Sugar
3/4 cup (Granulated)
Canned pumpkin
1 1/2 cups (Plain, not pumpkin pie filling)
Ground cinnamon
3/4 teaspoon (Spice)
Ground ginger
1/4 teaspoon (Spice)
Ground cloves
1/8 teaspoon (Spice)
Heavy whipping cream
1 1/2 cups (Chilled)
Vanilla extract
1 1/2 teaspoons (Pure extract)
Gingersnap cookies
18 (Divided; 12 crumbled and 6 for garnish)
Instructions
1
In a small saucepan, sprinkle the gelatin over the cold water and let it sit for 1 minute to soften.
2
Add the egg yolks and sugar to the saucepan and mix well.
3
Cook the mixture over medium heat, stirring continuously, until it thickens and a thermometer reads 160°F (about 5 minutes).
4
Transfer the mixture to a small mixing bowl and beat until it cools and thickens further, about 3 minutes.
5
Stir in the canned pumpkin, ground cinnamon, ground ginger, and ground cloves until well combined.
6
Cover the bowl and refrigerate the mixture for 1 hour or until set.
7
In a separate mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form.
8
Gently fold the whipped cream into the cooled pumpkin mixture until fully incorporated.
9
Coarsely crumble 12 of the gingersnap cookies and layer them into six parfait or dessert dishes.
10
Divide the pumpkin mousse mixture evenly over the crumbled cookies, either spooning or piping it into the dishes.
11
Cover and refrigerate for an additional hour or until the mousse is fully set.
12
Before serving, garnish with the remaining gingersnap cookies for added crunch and aesthetic appeal.
Nutrition Information
13g
Fat
24g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Autumn Spice Pumpkin Mousse Delight?
It is a luscious, creamy, and velvety dessert infused with classic autumn spices, pumpkin, and crunchy gingersnap cookies.
How many servings does this recipe yield?
Based on the instructions, the recipe yields six servings when divided into six dessert dishes.
What are the primary spices used in this recipe?
The recipe uses a blend of ground cinnamon, ground ginger, and ground cloves.
Can I use pumpkin pie filling instead of canned pumpkin?
The recipe specifically calls for 1 1/2 cups of plain canned pumpkin, not pumpkin pie filling.
How do I prepare the gelatin for the mousse?
Sprinkle 1 1/2 teaspoons of unflavored gelatin over 4 1/2 teaspoons of cold water and let it sit for 1 minute to soften.
What temperature should the egg mixture reach during cooking?
The mixture should be cooked over medium heat until a thermometer reads 160 degrees Fahrenheit.
How long should I refrigerate the pumpkin mixture before adding whipped cream?
The pumpkin mixture needs to be refrigerated for 1 hour or until set before folding in the whipped cream.
How many gingersnap cookies are needed in total?
A total of 18 gingersnap cookies are required: 12 for crumbling into layers and 6 for garnish.
How do I prepare the whipped cream component?
Whip 1 1/2 cups of chilled heavy whipping cream with 1 1/2 teaspoons of vanilla extract until stiff peaks form.
What is the calorie count per serving?
Each serving contains approximately 223 calories.
How much fat is in one serving of this mousse?
There are 13 grams of fat per serving.
What is the carbohydrate content of this dessert?
Each serving contains 24 grams of carbohydrates.
How much protein does this mousse provide?
This dessert provides 2 grams of protein per serving.
Does this recipe contain egg yolks?
Yes, it uses 3 egg yolks that are cooked with sugar and gelatin.
How long should the assembled dessert chill before serving?
After assembly, the mousse should be refrigerated for an additional hour or until fully set.
What provides the textural contrast in this recipe?
The coarsely crumbled gingersnap cookies provide a crunchy contrast to the smooth mousse.
Should the heavy cream be room temperature or chilled?
The heavy whipping cream should be chilled before whipping.
How much sugar is in the recipe?
The recipe calls for 3/4 cup of granulated sugar.
What is the best way to incorporate the whipped cream into the pumpkin mixture?
Gently fold the whipped cream into the cooled pumpkin mixture until fully incorporated to maintain the light texture.
Can I use vanilla extract in this recipe?
Yes, 1 1/2 teaspoons of pure vanilla extract are added to the heavy cream.
How do I layer the dessert?
Layer crumbled gingersnaps at the bottom of the dish, then spoon or pipe the pumpkin mousse over the top.
Is there any fiber or sodium information available?
Nutritional data for fiber, sugar, sodium, and cholesterol is not specified for this recipe.
How many ingredients are needed in total?
The recipe requires 11 distinct ingredients.
What tags are associated with this recipe?
Tags include pumpkin, mousse, dessert, fall recipes, gingersnap, autumn, creamy, and easy dessert.
How long does the initial cooking step take?
Cooking the egg and gelatin mixture over medium heat takes about 5 minutes.
What should I do after the egg mixture reaches 160 degrees?
Transfer it to a small bowl and beat it for about 3 minutes until it cools and thickens further.
What type of gelatin is used?
The recipe calls for 1 1/2 teaspoons of unflavored gelatin.
When should I add the garnish?
Garnish with the remaining whole gingersnap cookies just before serving.
Is this a warm or cold dessert?
This is a cold dessert that requires multiple refrigeration steps to set properly.
Can I pipe the mousse into dishes?
Yes, the instructions mention you can either spoon or pipe the mousse mixture into the dessert dishes.