Ingredients

Pumpkin mousse:
1 packet (about 2 tsp.) powdered gelatin
4 large egg yolks
6 Tbsp. grade-A maple syrup
1 1/2 Tbsp. light or dark rum
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
Pinch of freshly grated nutmeg
1/4 tsp. salt
Pinch of freshly ground white pepper
1/2 cup plus 2 Tbsp. canned solid-pack pumpkin
3/4 cup heavy cream
2 large egg whites
1/8 tsp. cream of tartar
2 Tbsp. granulated sugar

Gingersnaps:
1/2 cup (1 stick) plus 1 Tbsp. unsalted butter softened at room temperature
1/2 cup plus 2 Tbsp. firmly packed light brown sugar
1 large egg
1 cup plus 2 Tbsp. all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
3/4 tsp. ground cloves
3/4 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. molasses
1/2 cup turbinado sugar

Maple crème fraîche:
3/4 cup crème fraîche
3 Tbsp. grade-A maple syrup

Description

Recipe For Pumpkin Mousse With Crunchy Gingersnaps And Maple Creme Fraiche, As Seen In The November 2008 Issue Of O, The Oprah Magazine.

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