I have to rewind one more time to post a final Thanksgiving dessert I made. I wish I’d had a chance to get this up sooner but oh well. This recipe comes from Rachel Ray’s Everyday magazine. I’m not a huge fan of Rachel’s tv shows but I adore her magazine. It’s full of great ideas and fun recipes. Most of the baking recipes are really simple as Rachel focuses more on cooking than baking and generally speaking, the baking recipes don’t interest me. This one, however, caught my eye. It just looked so beautiful in the photos I wanted to replicate it. I decided to throw it together for Thanksgiving because I was already making a number of other desserts and needed one more but wanted something easy. I didn’t actually try the finished product, but those who did really enjoyed it. It’s perfectly light and airy after a huge Thanksgiving meal. I also think it’s a fun dessert if you want something with pumpkin but don’t want to make pumpkin pie.
By Tracey
Spiced Pumpkin Mousse Trifle
from Everyday with Rachel Ray magazine
Ingredients:
- 3 cups heavy cream
- one 15-oz can pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch of ground cloves
- pinch of salt
- one 7.5-oz jar marshmallow cream
- 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
- 3 tablespoons dark rum
Directions:
Using an electric mixer, beat the cream until stiff peaks form. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
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.
In a medium bowl, sprinkle the gingersnaps with the rum.
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.
