Pumpkin Ginger Mousse Tart


Sargent’s on 2nd Hours

8-6:30 Monday-Friday
9-5 Saturday
11-5 Sunday
Christmas Eve 8-1
Closed Christmas Day



Garden Center….(507) 289-6068


8-6 Monday – Friday
9-5 Saturday
11-3 Sunday






Floral…(507) 281-2496

Sargent’s Floral…Expect the Extraordinary! 100% Satisfaction Guaranteed.

Sargent’s North Hours

Closed for the Season
See you in Spring 2020!!







Landscape & Business Office:

Mon. – Fri. 8-4:30
And By Appointment
(507) 289-0022


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!