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Spiced Pumpkin Mousse

Prep
Cook
Serves 6people
Ingredients
1 1/2
tsp unflavored gelatin
4 1/2
tsp cold water
3
egg yolks
3/4
cup sugar
1 1/2
cups canned pumpkin
3/4
tsp ground cinnamon
1/4
tsp ground ginger
1/8
tsp ground cloves
1 1/2
cups heavy whipping cream
1 1/2
tsp vanilla extract
18
gingersnap cookies, divided
Directions
1.
In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160 degrees and mixture has thickened, about 5 minutes. Transfer to a small bow, beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

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