| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
7 |
Servings |
INGREDIENTS
| 2 |
ts |
Gelatin |
| 2 |
tb |
Cold water |
| 1/4 |
c |
Boiling water |
| 16 |
oz |
Pumpkin puree |
| 1 |
c |
Confectioner's sugar; sifted |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
c |
Whipping cream |
| 1 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Baking powder |
| 1/4 |
c |
Ground ginger |
| 1/2 |
c |
Brown sugar; packed |
| 1/2 |
c |
Butter or margarine; melted |
| 1/4 |
c |
Whipping cream |
|
|
Whipped cream flavored with nutmeg |
INSTRUCTIONS
PUMPKIN FILLING
CRUNCHY COOKIE CRUST
Note: There is a hint of ginger in the crumbs which cover this creamy
mouse.
Mousse: In a small bowl, soak gelatin in cold water until softened. Stir in
boiling water until gelatin has dissolved; set aside. In a large mixing
bowl, beat pumpkin puree, confectioner's sugar and cinnamon until blended.
Whisk gelatin into pumpkin mixture. In a large bowl, whip cream until
stiff; fold into pumpkin mixture. Pour into medium-sized glass dish.
Refrigerate 1-1/2 hours. Crust: Preheat oven to 375 degrees. In a large
mixing bowl, combine crust ingredients. Using quick strokes of a fork or a
handheld electric mixer set at medium speed, toss or swirl ingredients
until a soft cookie dough forms. Spoon dough onto a ungreased cookie sheet.
Using the back of a spoon, a knife or your fingertips, spread and flatten
dough to 1/8-inch thick. Bake 15 minutes or until crust is golden. Set
crust aside to cool at least 30 minutes before handling. Using you thumbs
or fingertips, crumble cooled cookie crust over chilled pumpkin mousse.
Serve with whipped cream flavored with nutmeg.
Recipe by: The Cobbler Crusade
Posted to MC-Recipe Digest by "Marie Smith" <crafty1@earthlink.net> on May
1, 1998
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