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Pumpkin Chiffon Mousse with Gingersnap Crust

Epicurious
  • minutes
  • Serves 10

INGREDIENTS

3/4 tsp

Ginger, ground

6

Eggs, large

3/4 cup

Brown sugar, packed light

1 1/2 tsp

Cinnamon, ground

1/2 cup

Granulated sugar

3/4 tsp

Nutmeg, ground

1/2 tsp

Salt

20

(2-inch) gingersnap cookies, finely ground

1/2 stick

Butter, unsalted

1 1/2 cups

Heavy cream

3 1/2 tsp

Gelatin, unflavored

1/4 cup

Bourbon or brandy

a 9 1/2-inch (24-cm) springform pan

2 1/4 cups

Solid-pack canned pumpkin