Pumpkin Chiffon Mousse with Gingersnap Crust

Name: Pumpkin Chiffon Mousse with Gingersnap Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 59 milliliters bourbon or brandy; 6 larges eggs, separated; 32 teaspoons 1/2 teaspoons unflavored gelatin (from two 1 1/2-oz envelopes); 2 inches 20 gingersnap cookies, finely ground; 118 milliliters granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoons ground ginger; 1 teaspoons ground nutmeg; 355 milliliters chilled heavy cream; 177 milliliters packed light brown sugar; 1 teaspoons salt; 532 milliliters solid-pack canned pumpkin; 59 milliliters 1/2 stick unsalted butter, melted and cooled; 10 servings garnish: chopped crystallized ginger and whipped cream

For $2.01 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 22g of fat, and a total of 398 calories. This recipe serves 10. Head to the store and pick up salt, butter, gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.