- 3 cups heavy cream
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- Pinch salt
- 1 (7.5-oz) jar marshmallow cream, divided*
- 3 cups chopped gingersnap cookies plus more for garnish
- 3 tablespoons dark rum
Using electric mixer, beat cream until stiff. Set aside 2 cups whipped cream for serving; refrigerate until ready to use. In large bowl, stir together pumpkin puree, vanilla extract, cinnamon, ginger, cloves, and salt. Fold in 1/2 of marshmallow cream, then 1/2 of remaining whipped cream. Repeat and fold in remaining 1/2 marshmallow cream and remaining 1/2 of whipped cream until blended. In medium bowl, sprinkle chopped gingersnap cookies with rum.
Spoon 1/3 of the pumpkin mousse into a clear glass serving bowl, spreading evenly. Sprinkle 1/2 of gingersnap cookie mixture on top. Spoon another 1/3 of pumpkin mousse over the cookie mixture. Repeat with remaining 1/2 of remaining gingersnap cookies, then top with final layer of pumpkin mousse. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours. Just before serving, top with reserved 2 cups whipped cream and sprinkle with crushed gingersnaps. Makes 10 to 12 servings.
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