ok so i got this recipe from a rachel ray magazine it was from the november 2009 issue. so yeah when i saw it i was like ohh i have to make this for thanksgiving i mean i love pumpkin pie but anything else with some pumpkin in it i love it as well.
so anyway again, it's realllyyyy easy i mean when i saw it n you know where on recipes it says "level-easy" n you wonder is it?? well this was really easy.
so all you need is
[i got the recipe from the website so that's why the text is different]
- 3 cups heavy cream
- One 15-ounce can pure pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch ground cloves
- Pinch salt
- One 7.5-ounce jar marshmallow cream
- 3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
- 3 tablespoons dark rum
ok so like i sad i wanted to make this recipe for thanksgiving but we had 2 thanksgiving dinners this year n i didn't want to try a new recipe for my brother n his g.f.
that is like my #1 rule when it comes to trying new recipes. don't try it out for the first time when your going to have company or a party always always always try it before because
A-you might think the dish is gross, or just don't like it.
B-it ALWAYS ALWAYS takes you 2x as long when making a new recipe because you have to keep looking at the recipe to see what you need what you have to do next double check...it just takes you longer. but the 2nd time you do it it doesn't take you as long.
C-you want to get some 2nd opinions on if others like it, and ask what you should change usually it's my mom...you need somebody who will be honest because people who aren't close to you aren't going to tell you that you should change this or that or they don't like it.
D-you will want to go through the experience of making this new thing,time and if you make it on your own time you'll feel more comfortable and won't be pressured to try n get it done because your limited on time.
E-once you've done the recipe and you love it and other love it then you defiantly know it's a keeper.
so yeah i just went off on my whole "recipe rules" thing idk why i just started writing about it because i wasn't planing on it but i did. so yeah.
anyway. AGAIN so like i wrote this was my first time making it n i tried it and i'm really glad i did because it didn't turn out like i wanted. it was still good but because you whipped your own cream n i didn't add any vannalia or sugar n just went by the recipie, so the whipped cream had pretty much no flavor...it just wasnt sweet, and i don't know about you but when dessert is'nt sweet it's just not right. so i added some cool whip the 2nd time i made it n it was sooo much better.
- Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
you can skip step 1 if your going to use the cool whip.
- In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
chopp the gingersnaps idk why it doesn't say to do this in the directions.
In a medium bowl, sprinkle the gingersnaps with rum.
- Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.
i forgot to take a picture if the bowl when i put the stuff in it but it pertty much looks like the pic on the website.
so yeah like i said before it's sooo easy you can also watch the video in the website, i did, i always find it helpful. so enjoy!