Pumpkin Chiffon Mousse with Gingersnap Crust

Pumpkin Chiffon Mousse with Gingersnap Crust
Photo by Miki Duisterhof

Ingredients

  • ¾ teaspoon ground ginger
  • 1 9 1/2-inch springform pan
  • ½ teaspoon salt
  • whipped cream
  • 20 2-inch gingersnap cookies
  • 3 ½ teaspoons unflavored gelatin
  • 6 large eggs
  • + 9 more ingredients
    • 1 ½ teaspoons ground cinnamon
    • ¾ teaspoon ground nutmeg
    • ½ cup granulated sugar
    • 1 ½ cups heavy cream
    • ¼ cup bourbon or brandy
    • crystallized ginger
    • ¼ cup unsalted butter
    • ¾ cup light brown sugar
    • 2 ¼ cups solid-pack canned pumpkin

Preheat oven to 350°F. Stir together gingersnap crumbs and butter in a bowl until crumbs are evenly moistened, then press onto bottom of buttered springform pan. Bake in middle of oven until edge is golden brown, about 8 minutes (watch carefully toward end of baking; crust burns easily). Cool in ...

View full recipe at Epicurious

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