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Ingredients
Scale
- 2 tsp unflavored gelatin
- 1/4 cup Galliano or other vanilla-flavored liqueur
- 1 ¾ cups pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 2 large egg yolks
- 1 ½ tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup heavy cream (for mousse)
- 1 ½ tsp pure vanilla extract (for mousse)
- 7–8 crumbled ginger cookies
- 1 cup heavy cream (for whipped topping)
- 4 tbsp icing sugar
- 1 tsp vanilla extract (for whipped topping)
Instructions
- Soften the gelatin by sprinkling it over Galliano and letting it sit.
- Mix pumpkin puree, sugar, egg yolks, spices, vanilla, and salt until blended.
- Dissolve gelatin in the microwave, then mix it into the pumpkin mixture.
- Whip the cream for mousse and fold into the pumpkin mixture.
- Whip cream for topping and combine with icing sugar and vanilla.
- Layer the mousse, crumbled ginger cookies, and whipped cream in a dish.
- Refrigerate for at least 2 hours to set before serving.
Notes
Ensure the cream is cold for optimal texture when whipping.
Chill overnight for the best flavor development.
Adjust spices to match your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilled
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 4
- Cholesterol: 95