Creamy, dreamy, and absolutely ideal for the holiday dessert spread!
Delicious and decadent pumpkin mousse paired with mildly spicy gingersnaps!
During this time of year, just like many fall enthusiasts, I absolutely love pumpkin! It's one of my favorite ingredients because you can use it in both sweet and savory recipes. While I'm not a huge fan of pumpkin lattes, I can't resist a slice of homemade pumpkin bread, a pumpkin biscotti, or a delicious spiced pumpkin soup. They always make me happy and satisfied!
A couple of years back, during my time as a frequent recipe contributor on the morning show, AM Northwest in Portland, Oregon, the producer requested that I showcase a delightful seasonal dessert. Being a pumpkin aficionado and a lover of creamy treats, I created this charming dessert cup. Needless to say, it received great acclaim both on screen and in my own kitchen.
Originally featured on my old website, this recipe didn't make it to the new site during the transfer. I'm sharing it here now! Please note, my website name changed slightly as well as my Instagram page is now @karista_bennett_author.
If you give the recipe a try, please share your feedback. Wishing you a delightful and delicious holiday season! With love, Karista
Pumpkin Mousse and Gingersnap Dessert Cups
Ingredients
8 ounces cream cheese, room temperature
½ cup heavy cream
1 cup granulated sugar
3/4 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
2-3 cups crushed ginger snaps
1 cup heavy cream
¼ cup powdered sugar
Directions
In the bowl of an electric mixer with the whisk attachment, blend the cream cheese and 1/2 cup heavy cream. Once the mixture is well combined, add the sugar and blend for a minute or two.
Then mix in the pumpkin puree, vanilla extract and pumpkin pie spice until thoroughly blended.
To assemble, add a few teaspoons of crushed ginger snaps to the bottom of each dessert cup or jar. Then layer with a tablespoon or two of pumpkin mousse. Then repeat one more time or until you reach the top of the jar. Chill in the refrigerator for at least one hour or overnight for best results.
To serve, whip together the heavy cream and powdered sugar. Top each dessert cup with a dollop of whipped cream and then garnish with remaining crushed ginger snaps. Serve immediately.
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