Ingredients for Spiced Pumpkin Mousse Trifle
- Heavy Cream
- Pumpkin Puree
- Pure Vanilla Extract
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Pinch of salt
- 1 (7 ounce) jar marshmallow creme
- 1 cup crushed gingersnaps (reserve some for garnish)
- Dark Rum
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How to Make Spiced Pumpkin Mousse Trifle
- In a large bowl, beat 2 cups heavy cream with an electric mixer until stiff peaks form.
- Set aside 2 cups of the whipped cream for garnish.
- Refrigerate the remaining whipped cream until ready to use.
- In a separate large bowl, whisk together 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and a pinch of salt.
- Gently fold in 1 (7 ounce) jar marshmallow creme, then half of the reserved whipped cream.
- Repeat with the remaining marshmallow creme and whipped cream until thoroughly combined.
- In a medium bowl, combine 1 cup crushed gingersnaps with 2 tablespoons rum. Let soak for 10 minutes.
- Layer one-third of the pumpkin mousse into a clear trifle bowl or individual glasses, spreading evenly.
- Sprinkle half of the rum-soaked gingersnaps over the mousse.
- Repeat layers with half of the remaining mousse and remaining gingersnaps.
- Top with the final layer of mousse.
- Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow flavors to meld.
- Just before serving, top with the reserved 2 cups whipped cream and sprinkle with crushed gingersnaps for garnish.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
170g
Fat
113g
Carbs
37g
