After a weekend of pumpkin cupcakes spiced with the right amount of cinnamon and nutmeg, my craving for pumpkin and all related flavors was sparked. Since we all need to find a filling for an un-sandwiched cookie…(right, well at least I do) I searched for a recipe that would lead to something other than cakey goodness; so on a sunny but chilly fall day pumpkin mousse dip was created.
I used a heavy cream-soy milk mixture instead of an all-cream base, which the original recipe called for. I also omitted orange zest because, well, I didn’t have any oranges.
With the creaminess of the mousse and the crunch of the ginger snaps, I had fallen in October love. This is a perfect dish for entertaining since bobbing for apples is so Iron Age. I hear the mousse calling me now, so I’ll leave you with the recipe in hopes you’ll find pumpkin happiness as well.
Pumpkin Mousse Dip
- 1/4 cup brandy
- 1 packet (2 teaspoons) unflavored gelatin powder
- 1 (15-ounce can) pumpkin (not pie filling)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 extra-large egg yolks
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cups cold heavy cream
- 3/4 cup milk (skim, 1%, 2%, or soy milk- whatever you prefer)
- 1 1/2 teaspoons pure vanilla extract
- 1 box or canister ginger snap cookies
Place the brandy in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, egg yolks, spices, and salt. Put the bowl of gelatin over a pan of simmering water, cooking until the gelatin is clear. Whisk the hot gelatin mixture into the pumpkin mixture. Whip the heavy cream and vanilla until soft peaks form. You can do this in a stand mixer or with a hand mixer. I chose a hand mixer for the work out. Fold the whipped cream into the pumpkin mixture, alternating with the milk.
Place mixture into miniature trifle bowls or dip bowls, cover with plastic wrap, and allow to chill in refrigerator 1 hour or overnight. To serve, place dip in bowl on a large plate and surround with ginger snap cookies.