Free Shipping on 3 TasteBooks or more

Spiced Pumpkin Mousse Trifle

MelissaMelissa

One of my new favorites as of October 2008. It’s pretty easy & very tasty, so I made it for Halloween & Thanksgiving.

servings:Serves 8
prep time:
10 min
total time:
2 hr , 10 minutes

Ingredients

  • 3 cups heavy cream
  • 1 15-ounce can pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch ground cloves
  • Pinch salt
  • 1 7.5-ounce jar marshmallow cream
  • 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
  • 3 tablespoons dark rum or rum extract
Spiced Pumpkin Mousse Trifle photo

directions

  • 1

    Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.

  • 2

    In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.

  • 3

    In a medium bowl, sprinkle the gingersnaps with rum.

  • 4

    Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

notes

As found in the pages of Everyday with Rachael Ray magazine, November 2008 issue.

Ratings

MY RATING

You must be logged in as a member
to rate recipes. Log In or Join.

reviews

add your review

You must be logged in as a member to review recipes. Log In or Join.


more food from around the web


Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.