{Recipe} Spiced Pumpkin Mousse with Gingersnap Layers

This is what my daughter wanted to have instead of a traditional cake at her recent birthday party.

Ingredients:

(or most of them, I usually forget at least one in the photo)

Don't be scared by the unflavored gelatin!  You'll also need gingersnaps.

I doubled the recipe for our party.

In small saucepan, sprinkle 1 1/2 tsp of unflavored gelatin over 4 1/2 tsp of cold water. Let stand until softened (about 1 minute). Beat in 3 egg yolks and 3/4 c. of  sugar.

Cook and stir over medium heat until thermometer reads 160F and mixture has thickened, about 5 minutes.  Transfer to a small bowl; beat until cool and thickened, about 3 minutes.

Beat in 1 1/2 cups of  pumpkin and 3/4 tsp of cinnamon, 1/4 tsp of ground ginger, 1/8 tsp of ground cloves.

Refrigerate for an hour until set.

In a small bowl beat 1 1/2 cups of heavy whipping cream with 1 1 /2 tsp of vanilla extract until stiff peaks form.  Fold into pumpkin mixture.

Crush 18 gingersnap cookies.

Layer the crushed cookies with the pumpkin mixture in a trifle bowl ending with the cookies.

Cover and refrigerate for 1 hour or until set.  Add more gingersnaps around the bowl (we used mini ginger cookies from Trader Joe's) and serve.  Doubles as a delicious birthday cake!

Linking up with:

Your Best Pumpkin Recipe

Annual Pumpkin Parade Party

Seasonal Sundays