🫙 From the Spice Rack
gingersnap pumpkin mousse torte
Gingersnap Pumpkin Mousse Torte From the kitchen of Laura King 1 1/2 cups finely crushed gingersnaps 1 cup finely chopped toasted pecans 1/3 cup margarine or butter, melted 1/2 cup...
maineasy
Ingredients8 items
Ingredients
- 11/2 cups finely crushed gingersnaps
- 1cupfinely chopped toasted pecans
- 1/3cupmargarine or butter, melted
- 1/2cupgranulated sugar
- 1envelope unflavored gelatine
- 1/2cuplight cream or half-and-half
- 3beaten egg yolks
- 1/4cupwater
Directions
- 1
Gingersnap Pumpkin Mousse Torte From the kitchen of Laura King 1 1/2 cups finely crushed gingersnaps 1 cup finely chopped toasted pecans 1/3
- 2
Press onto bottom and 1 1/2 inches up sides of an 8-inch springform pan (or press into a 9-inch pie plate.) Bake in a 350 degree F oven 10 t
- 3
In a saucepan mix sugar and gelatine
- 4
Stir in cream, egg yolks, and water
- 5
Cook and stir over low heat until gelatine is dissolved and mixture just begins to bubble
- 6
Remove from heat
- 7
Stir in pumpkin and spice
- 8
Cool 20 to 30 minutes