I have an amazing holiday recipe for you all today. I originally saw the recipe in Good Housekeeping as pumpkin mousse parfaits, but altered it slightly to create a pumpkin mousse trifle. It was AMAZING. We literally fought over who got to eat the last bite. It was gone so quickly that I didn’t even get a good picture so I am using the picture from Good Housekeeping’s website.
Pumpkin Mousse Trifle
Source: Adapted from Good Housekeeping
1 envelope (1/4-ounce) unflavored gelatin
1/4 cup dark rum
15-ounces solid canned pumpkin
1/2 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 extra-large egg yolks
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1 1/2 cup cold heavy cream
1 1/2 tsp pure vanilla extract
1 cup cold heavy cream
1 T granulated sugar
1 tsp pure vanilla extract
1 box gingersnap cookies (chopped)
Prepare mousse: In small heatproof metal bowl, sprinkle gelatin over rum. Let stand 10 minutes to soften gelatin.
In large bowl, whisk pumpkin, sugars, egg yolks, cinnamon, nutmeg, and salt until well combined.
In a 2-quart saucepan, add enough water to come 1 inch up side. Heat to boiling, then reduce heat to simmer. Set bowl of gelatin mixture over simmering water. Heat until gelatin dissolves. Immediately whisk hot gelatin mixture into pumpkin mixture.
In large bowl, with mixer with whisk attachment on high speed, beat cream and vanilla until soft peaks form. Fold cream into pumpkin mixture.
Prepare cream: In large bowl, with mixer with whisk attachment on high speed, beat cream until it starts to thicken. Add sugar and vanilla; beat until medium peaks form. Do not overbeat.
Assemble trifle: Layer a trifle bowl with 1/3 pumpkin mousse, 1/3 gingersnap cookies, 1/3 cream. Repeat. Dollop remaining whipped cream on top. Cover with plastic wrap and refrigerate at least 4 hours or up to overnight.