Pumpkin Mousse Trifle with Salted Caramel Whipped Cream

*MASON JAR PUMPKIN MOUSSE PARFAITS DIRECTIONS:  (MAKES 36 JARS)

I was going to be the guest at a meeting of the Wayne Woods Garden Club.  I was invited to talk about my cooking contest experiences.  They were going to be making flower arrangements in mason jars that evening, so I offered to bring dessert in mason jars.  I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream.  I also crunched up extra gingersnap cookies – I used 24 ounces of cookies (1 1/2 packages).  I used 3 dozen Ball® 8oz Regular Mouth Half Pint Jars.  First I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16 inch disposable piping bag to pipe a layer of pumpkin mousse into each jar.  Next, I spooned on more cookies.  Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop.  I wanted to put the lids on the jars, so I didn’t fill them too high.  The double batch of mousse and whipped cream were just enough for all 36 jars.  I assembled and transported them right in the divided box the jars came in.  This kept them nice and safe on the car ride.  Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left for the meeting.  These were fun to make and the ladies enjoyed them!

THANKS FOR SPENDING SOME TIME IN THE CLOUD WITH ME!

I HOPE YOU ENJOY THE RECIPE!  TINA ( :

Pumpkin Mousse Trifle with Salted Caramel Whip

If you were to cross a pumpkin pie with a light fluffy cloud… this is what you'd get!  It's a super easy no-bake dessert that looks great layered in a large glass bowl or spooned into little mason jars.  I love the creamy, fluffy texture that is layered with crunchy gingersnap cookies.

Tina Verrelli - epicuricloud.com

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Servings: 10

Ingredients

• 8 ounces gingersnaps (spiced wafers) crumbled
• 3 cups heavy cream
• 1/3 cup caramel syrup
• 1/4 + 1/8 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 teaspoon vanilla
• 2 tablespoons confectioners’ sugar 
• 1 1/4 teaspoon pumpkin pie spice
• 1 (7 1/2-ounce) jar marshmallow cream

Instructions

• Crush gingersnap cookies
• Whip heavy cream to almost soft peaks
• Add caramel syrup and salt and continue to whip until stiff peaks. Remove whipped cream to a separate bowl.
• In original mixing bowl, mix together pumpkin, vanilla, sugar and pumpkin pie spice.
• Fold in half the marshmallow cream.  Fold in about 1½ cups whipped cream.  Fold in the rest of the marshmallow cream.  Fold in another 1½ cups whipped cream.
• In trifle dish, layer pumpkin mousse, cookies, pumpkin mousse and more cookies.  
• Top with whipped cream and garnish with a drizzle of caramel sauce and cookie crumbs.

Notes

Note:  You can make a few hours ahead of time and refrigerate.  The cookies will get softer the longer it sits.  To keep the cookies crunchy, you can make all the components and then assemble closer to serving time.

To Make individual Mason Jar Servings: (I used 36 half-pint jars)

I made a double batch of the recipe above for the Pumpkin Mousse with Salted Caramel Whipped Cream.  I also crunched up extra gingersnap cookies - I used 24 ounces of cookies (1 1/2 packages).  I used 3 dozen Ball® 8oz Regular Mouth Half Pint Jars.  First I spooned a layer of crumbled cookies into the bottom of each jar, then I used a large 16 inch disposable piping bag to pipe a layer of pumpkin mousse into each jar.  Next, I spooned on more cookies.  Lastly, I filled another piping bag with the whipped cream and topped each parfait with a dollop.  I wanted to put the lids on the jars, so I didn't fill them too high.  The double batch of mousse and whipped cream were just enough for all 36 jars.  I assembled and transported them right in the divided box the jars came in.  This kept them nice and safe on the car ride.  Another note: I made the filling and the whipped cream a few hours ahead and filled them right before I left for the meeting.

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