Description
A delicious and creamy pumpkin mousse served in a crunchy gingersnap crust, perfect for fall gatherings.
Ingredients
Scale
- 1 cup gingersnap cookies, crushed
- 4 tablespoons unsalted butter, melted
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix crushed gingersnap cookies with melted butter until well combined.
- Press the mixture into the bottom of serving cups to form the crust.
- Bake the crusts for 10 minutes, then let them cool.
- In a separate bowl, whip the heavy cream until soft peaks form.
- In another bowl, combine pumpkin puree, powdered sugar, vanilla extract, pumpkin spice, and salt.
- Fold the whipped cream into the pumpkin mixture until smooth.
- Pour the pumpkin mousse into the cooled gingersnap crusts.
- Chill in the refrigerator for at least 2 hours before serving.
- Garnish with additional whipped cream or gingersnap crumbs if desired.
Notes
- For a lighter version, you can use whipped topping instead of heavy cream.
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- These cups can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Pumpkin Mousse, Gingersnap Crust, Fall Dessert, Pumpkin Dessert