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Pumpkin Chiffon Mousse With Gingersnap Crust

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Pumpkin Chiffon Mousse With Gingersnap Crust

Ingredients

  • 20 (2-inch) gingersnap cookies, finely ground
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  • 3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
  • 1/4 cup bourbon or brandy
  • 6 large eggs, separated
  • 3/4 cup packed light brown sugar
  • 2 1/4 cups solid-pack canned pumpkin
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 1/2 cups chilled heavy cream
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Published 2014-09-09 13:03:30 (2 years ago).

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