Gluten Free Creamy Pumpkin Mousse with Gingersnap Crust and Toffee Crumble

by Donna Hann on 11/19/2015

Pumpkin Mousse with Gingersnap CrustThe leaves have all fallen from the tall oak trees in the yard. They find themselves in large crispy heaps by the pond where they will begin their next journey, commingling in the compost heap with eggshells, coffee grinds, and earthworms. The forecast tells of snow. Another season is almost upon us. These visible signs urging me to believe that the holidays have arrived. I contemplate the meal that we shall share with our loved ones next Thursday (at our home with my mother and father-in-law) and Friday (at the family farm with my whole family). Two days to celebrate with thanksgiving.

Tradition. Golda’s homemade egg noodles – always tinted a deeper maize with a touch of yellow food coloring, ’cause that’s what Golda did. A relish plate in a cut glass dish- always with canned black olives. Dad’s Thanksgiving prayer- always blessing the hands that prepared the meal and remembering those that have gone before us. A spicy pumpkin pie – with freshly whipped sweetened cream.  A three tiered carrot cake with cream cheese frosting – because Aunt Barb got us hooked on the tradition. We are a family whose count has fluctuated through the years with marriage, children, divorce, and marriage again. But the core family remains. Certainly the best tradition of them all is that we return home to give thanks. The five of us that lived together on a farm in rural central Ohio are still blessed to share tradition together here. inside barn

Golda was my father’s mother. A fine cook who we lost when I was still quite young. Her perfectly tender yeasted dinner roll recipe and homemade egg noodles, perhaps her biggest legacy. If I’m most remembered for a few delightful dishes after I’m gone, I should be as lucky. My father has carried his mother’s Thanksgiving noodle making tradition on and it is perhaps my favorite part of the meal. A large pile of creamy mashed potatoes are topped with slippery egg-rich noodles that have been cooked in chicken stock. Someone get me a hankie, I’m drooling. Dad has since enlisted the help of his granddaughters to make the noodles, a tradition my daughter looks forward to every year. Nine batches of “regular” noodles and 4 batches of gluten free noodles are drying in my parents farmhouse kitchen as we speak.

Thanksgiving Noodle Collage>

Although a proper Thanksgiving always includes the obligatory relishes of carrot sticks, celery, and black olives, I gave it a little twist last year when we celebrated Thanksgiving with my husband’s family at our home. Isn’t Tom cute?

turkey relish plate

Thanksgiving is the time I bring out my fine china. That lovely gold rimmed china with the silver accents by Philippe Deshoulieres I had to have when we got married. I still love it, but I wonder now how practical it is. Do couples still register for fine china these days before their wedding? With the trending tiny house movement, I’m not so sure.

fine china place setting

So why are there some dishes that seem to only make an appearance at Thanksgiving? Take pumpkin pie, for example. Our spread wouldn’t be complete without it, but I have to admit that I don’t crave it, or yearn to bake it, or look to order it on a restaurant menu any other time of the year. How about you? I know that when I have a hankering for something sweet, I generally like something with some different textures and flavors. Pumpkin pie is squashy, custardy, and rather one dimensional in flavor. I decided to throw tradition to the wind just this once, and created a light, creamy, moussy, layered dessert with a spicy flavorful crust with great texture from a gingersnap cookie. The combination turned out to be quite successful.

I found that Mi-Del has a delicious gluten free gingersnap that works perfectly in this gluten free cookie crust. I used one whole bag with a bit of butter, some cinnamon, sugar, and a pinch of salt. The crust was so tasty that I’m sure I’ll keep this recipe in my apron pocket to use with a banana cream pie, a lemon cheesecake, or a key lime pie.

gingersnap crust collage

pumpkin layer

 

Gluten Free Creamy Pumpkin Mousse with Gingersnap Crust and Toffee Crumble
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
Crust
  • 8 ounce bag of Mi-Del Gluten Free Gingersnaps
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 7 T butter, melted
Whipped Cream
  • 3 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
Cream Cheese Layer
  • 8 ounce package cream cheese, softened
  • 1 cup powdered sugar
Pumpkin Layer
  • 2½ cups milk
  • 3-3.5 oz packages white chocolate or vanilla instant pudding
  • 1 (15oz) can pure pumpkin puree
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon cloves
  • ½ teaspoon nutmeg
Topping
  • ½ cup toasted pecans or Heath bar, chopped (optional)
Instructions
Crust
  1. Preheat oven to 350 degrees. In a food processor, combine cookies (roughly 2 cups), sugar, cinnamon and salt and mix until combined. Add melted butter and pulse until crumbs are evenly moistened. Pour into a 13x9” baking pan and press gently. Bake 15 minutes. Allow to cool completely.
Whipped Cream
  1. Into the bowl of a Kitchen Aid mixer or with a handheld mixer, pour the heavy whipping cream, and whip, using the wire whip attachment, on high until soft peaks form. Add the powdered sugar and vanilla and continue to whip until stiff peaks form. Transfer the whipped cream to another bowl and store in the refrigerator until needed. This whipped cream will be divided equally into thirds and used in each of the next three layers.
Cream Cheese Layer
  1. In the bowl of a Kitchen Aid mixer or with a handheld mixer (no need to wash the bowl from the previous step), whip cream cheese and powdered sugar until light and evenly mixed. Add ⅓ of the just whipped cream and fold in gently until combined. Spread on top of cooled crust.
Pumpkin layer
  1. In a large bowl, mix milk, pudding, pumpkin puree, and spices with a hand wisk until thoroughly blended. Fold in ⅓ of the whipped cream. Spread on top of cream cheese layer in the 13"x9" pan.
Topping
  1. Spread remaining ⅓ of the whipped cream on top of the pumpkin layer, smoothing top. Sprinkle with toasted pecans or toffee pieces. Chill at least 3 hours or overnight.

creamy pumpkin mousse with gingersnap crust

I’m curious if you’ll share what your favorite Thanksgiving dessert is. If you decide to make this delicious gluten free creamy pumpkin mousse with gingersnap crust and toffee crumble, please let me know. I’d be tickled pink.

creamy pumpkin mousse with gingersnap crust and toffee crumble

Linking up to Allergy Free WednesdaysVegetarian Mamma’s  Gluten Free Fridays Recipe Link Up,  Foodie Friends Friday Daily Dish and Allergy Free Thursdays. Go check them out!

  • Raia Torn

    Oh my goodness. That looks so decadent! Thank you so much for sharing it with us at Allergy Free Thursdays!

    • Always a pleasure to join in on your recipe roundup. Lots of great inspiration! Thanks for what you do.

  • Pingback: Creepy Halloween Dried Beef "Skull" Dip Recipe | theculinaryartist.com()

  • Chuck R

    whats a good crust for a gluten free cheesecake? Not at all low fat or sugar free, but want to make gluten free

    • Chuck,
      Isn’t it great that the only thing we have to do to a traditional cheesecake is adjust the crust and we can enjoy it gluten free? For a vanilla cheesecake I typically use 2 cups of gluten free graham crackers crumbs (both Kinnikinnick and Schar make a good cracker product). Crush your cookies into crumbs and mixed with 1 stick (1/4 pound) unsalted butter, melted. Combine crumbs with butter until moistened, dump into your prepared springform pan and press onto the bottom and 1″ up the sides. Refrigerate until the filling is ready to be baked. You can always replace the graham crackers with an equal amount of gluten free sandwich cookies to make a chocolate crust. Best of luck and let me know how it turns out.

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