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Pumpkin Chiffon Mousse with Gingersnap Crust
http://www.epicurious.com/recipes/food/views/Pumpkin-Chiffon-Mouss...
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Ingredients
categorized
original
20 (2-inch) gingersnap cookies, finely ground
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes)
1/4 cup bourbon or brandy
6 large eggs, separated
3/4 cup packed light brown sugar
2 1/4 cups solid-pack canned pumpkin
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 cups chilled heavy cream
Ingredients
categorized
original
Produce
Ginger, ground
(
3/4
teaspoon
)
Cooking & Baking
Brown sugar, packed light
(
3/4
cup
)
Cinnamon, ground
(
1 1/2
teaspoons
)
Granulated sugar
(
1/2
cup
)
Nutmeg, ground
(
3/4
teaspoon
)
Salt
(
1/2
teaspoon
)
Snacks
(2-inch) gingersnap cookies, finely ground
(
20
)
Dairy
Butter, unsalted
(
1/2
stick
)
Heavy cream
(
1 1/2
cups
)
Refrigerated
Eggs, large
(
6
)
Desserts
Gelatin, unflavored
(
3 1/2
teaspoons
)
Beer, Wine & Liquor
Bourbon or brandy
(
1/4
cup
)
Other
2 1/4 cups solid-pack canned pumpkin
Preparation
Read recipe preparation on
epicurious.com
Epicurious
www.epicurious.com
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Social Stats
25.2
Rating
1-100
2
Tweets
15
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Likes
0
StumbleUpon
Views
6
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Recipe Stats
Published November 1, 2001 (11 years ago).
2 people saved this recipe.
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