Directions:
- Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
- 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.
- 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 crushed gingersnaps.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 549.18 Kcal (2299 kJ) | ||
| Calories from fat | 229.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.53g | 39% | |
|---|---|---|---|
| Cholesterol | 61.65mg | 21% | |
| Sodium | 476.66mg | 20% | |
| Potassium | 342.94mg | 7% | |
| Total Carbs | 72.81g | 24% | |
| Sugars | 19.44g | 78% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 6.27g | 13% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 5.4mg | 30% | |
| Calcium | 101.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 373.28 Kcal (1563 kJ) | ||
| Calories from fat | 156.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.35g | 39% | |
|---|---|---|---|
| Cholesterol | 41.9mg | 21% | |
| Sodium | 323.99mg | 20% | |
| Potassium | 233.1mg | 7% | |
| Total Carbs | 49.49g | 24% | |
| Sugars | 13.22g | 78% | |
| Dietary Fiber | 1.32g | 8% | |
| Protein | 4.26g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 3.6mg | 30% | |
| Calcium | 68.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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