Pumpkin-Ginger Mousse Tart
Option 1: Use 1 refrigerated pie crust- roll into a 12 inch circle on a lightly floured surface. Sprinkle with 1 tablespoon sugar, and lightly roll sugar into the crust. Place in a 10 ½ “ tart pan with removable bottom. Gently press in bottom and up sides of pan.
Prick bottom and side with a fork.
Bake at 450 degrees for 7-9 minutes, until lightly browned. Cool completely.
Option 2: use a graham cracker crust in a pie tin.
Option 3: use individual custard cups, pre-baked phyllo cups, or chocolate cups.
1 can (15 oz) pumpkin (not pie mix)
1 jar (7 oz) marshmallow cream
½ tsp. pumpkin pie spice
¼ cup finely chopped crystallized ginger
1 container (8 oz.) whipped topping
Beat pumpkin, marshmallow cream, and pumpkin pie spice in a large bowl until smooth. Stir in the ginger, then fold 2 cups of the whipped topping.
Refrigerate 1 – 2 hours, until firm. Garnish with remaining whipped topping, and sprinkle with cinnamon sugar.
Optionally- can also garnish with gingerbread men cookies.
Notes from Anne- I purchased the waffle cups in bulk from the deli at the RAC, but I think these would be equally good using the other options for crust, or even as a trifle, with some angel food cake. The crystallized ginger can be found in the spice aisle. It’s a little expensive, but adds a very special touch to this simple yet elegant dessert!