Pumpkin Mousse with Gingersnap Crust and Toasted Meringue
Nothing says autumn quite like pumpkin. Here we’ve transformed this much-loved squash into a creamy mousse seasoned with pumpkin pie spice and enriched with mascarpone cheese. It’s piped into a gingersnap crust, then topped with a billowy meringue that gets lightly toasted with a kitchen torch. These individual desserts make an impressive finale for a fall dinner party with friends.
Ingredients
- For the gingersnap crust:
- 24 whole gingersnaps (6 oz./185 g, or a heaping 2 cups), finely ground into crumbs in a food processor
- 3 Tbs. unsalted butter, melted and cooled
- Pinch of kosher salt
For the pumpkin mousse:- 8 oz. (250 g) cold mascarpone cheese
- 2/3 cup (5 oz./155 g) firmly packed dark brown sugar
- 1 cup (8 oz./250 g) pumpkin puree
- 1 tsp. pumpkin pie spice
- 1/2 tsp. kosher salt
- 1 cup (8 fl. oz./250 ml) cold heavy cream
- 2 tsp. vanilla extract
For the meringue:- 3 egg whites, at room temperature
- Pinch of kosher salt
- 1/4 tsp. cream of tartar
- 6 Tbs. (3 oz./90 g) granulated sugar
- 1/2 tsp. vanilla extract
Directions
To make the gingersnap crust, in a bowl, stir together the gingersnap crumbs, butter and salt. Divide the mixture among 6 to 8 ramekins or glasses and press to form a tight crust on the bottom of each ramekin.
To make the pumpkin mousse, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, brown sugar, pumpkin puree, pumpkin pie spice and salt on medium speed until smooth, 1 to 1 1/2 minutes, stopping the mixer about halfway through to scrape down the bowl with a spatula. Stop the mixer again and scrape down the bowl, then add the cream and vanilla and beat on medium-high speed until the mixture is smooth and whipped, about 30 seconds.
Transfer the mousse to a large pastry bag without a tip. Snip off a 1/2-inch (12-mm) opening and pipe the mousse on top of the gingersnap crust in the ramekins. At this point, the mousse can be covered and refrigerated for up to 2 days.
To make the meringue, in the clean bowl of the electric mixer fitted with the clean whisk attachment, beat the egg whites and salt on medium-high speed until frothy, about 1 minute. With the mixer running on medium speed to prevent clumping, add the cream of tartar, then continue beating until the whites are fluffy and large bubbles form around the edges, about 1 minute. With the mixer running on medium-high speed, add the granulated sugar a few teaspoons at a time, beating it in completely before adding more. Continue until all of the sugar is incorporated, then beat until the peaks are firm but still glossy, about 2 minutes. Beat in the vanilla.
Transfer the meringue to a large pastry bag without a tip. Snip off a 1/2-inch (12-mm) opening and pipe the meringue on top of the mousse in the ramekins. Using a kitchen torch according to the manufacturer’s instructions, lightly brown the meringue. Serve immediately. Serves 6 to 8.
Williams Sonoma Test Kitchen