Prep Time: 30 mins
Total Time: 2 hr 30 mins
Provided By: Gina Marie Miraglia Eriquez
1 envelope unflavored gelatin (2 1/4 teaspoons)
1/4 cup cold water
1 (15-ounce) can pure pumpkin
3/4 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 1/4 cups chilled heavy cream
1 1/2 teaspoons pure vanilla extract, divided
Garnish: ground cinnamon (optional)
Equipment: 8 (8-ounce) glasses
Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.
Beat 1 cup cream with vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Spoon about 1/2 cup pumpkin mixture into bottom of each glass. Chill until set, at least 2 hours.
Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks. Dollop each with whipped cream before serving.
about this recipe
This gorgeous mousse showcases all the flavors of pumpkin pie in a sophisticated package. But don't reveal the secret to your guests: It's actually a snap to prepare.