Yield: 8-10 servings


  • ¼ cup dark rum* *If you do not want to use rum, you could use an equal amount of water with a teaspoon or two of rum extract mixed in.
  • 2 tsp. unflavored gelatin powder
  • 1 (15 oz.) can pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large egg yolks** **This dish contains raw eggs. Foods containing raw eggs are not recommended for consumption in pregnant women, children, the elderly, and anyone with an immune deficiency.
  • Pinch of orange zest
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • 1½ cups heavy cream, chilled
  • 1½ tsp. vanilla extract
  • 1¼ cups heavy cream, chilled
  • 3-4 tbsp. confectioners' sugar
  • 8-10 chopped gingersnap cookies
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  • step 1: HideShow Images

    Place the rum in a small bowl and sprinkle the gelatin powder over the top. Let soften for 10 minutes. Meanwhile, combine the pumpkin, sugars, egg yolks, orange zest, cinnamon, nutmeg, and salt in a medium bowl. Whisk to blend.

  • step 2: HideShow Images

    Place the bowl with the gelatin over a pan of simmering water and heat just until the gelatin has dissolved. Immediately stir into the pumpkin mixture. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream on medium-high speed until stiff peaks form. Blend in the vanilla. Fold the whipped cream into the pumpkin mixture until no streaks remain. Set aside.

  • step 3: HideShow Images

    To make the whipped cream, add the heavy cream and confectioners’ sugar to the now empty bowl of the mixer with the whisk attachment. Whip on medium-high speed until stiff peaks form.

  • step 4: HideShow Images

    Layer the pumpkin mousse in serving dishes with the whipped cream and chopped gingersnaps. Refrigerate until ready to serve.