Gingerbread Pumpkin Moussecake
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Better recipes, better meals.
A sweet and crunchy gingerbread crust, topped with a lighty and fluffy pumpkin mousse filling, topped with sweetened cream cheese on top.
Preheat oven to 350 degrees, grease a 9 inch springform pan.
Cut a piece of wax paper into a circle the size of the bottom of springform pan.
Lay paper inside. Set aside.
For crust:
Combine gingerbread crumbs, butter, and 3 tablespoons sugar until moist. Add a teaspoon or so of melted butter if too dry.
Press very firmly and evenly into only the bottom of pan; avoid getting any on sides.
Bake in pre-heated oven for 8-10 mins or until set (firm).
Cool completely.
For filling:
Combine 1/2 cup sugar and gelatin together in small pot over medium-high heat.
Add milk and eggs and simmer until smooth and bubbly, about 3-4 minutes. Remove from heat and add pumpkin, ginger, and vanilla.
Combine and transfer into a cool clean bowl.
Cool 20 minutes and fold in 1/2 of whipped topping.
Cover and chill 5 hours or overnight.
For topping:
Cream the cream cheese and 1/3 cup sugar for 3 minutes on medium-high speed.
Add milk gradually until you reach a soft, creamy consistency. Add whipped topping on medium-low speed just until combined.
When ready to assemble, just spoon pumpkin mousse into pan over gingerbread.
Make sure to get it close to the edge of pan and smooth evenly.
Spoon topping onto mousse, spread evenly and up against sides.
Smooth out top.
Cover and chill 2 hours or overnight. Before disassembling springform pan, run a clean, wet knife around edge of cake.
Remove sides of pan.
Wipe off knife every time you cut a slice to ensure a clean, smooth cut. Garnish with finely chopped crystalized ginger.
Notes:
This recipe can be made in advance. You can also just make the filling and topping ahead of time and bake the crust the day you serve it.
Just cover and chill filling and topping until ready to use.
Submitted By: sweet.arts
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