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“with a crust of ginger snaps, this can also be made layered like an English Trifle in a glass or big bowl...”
6hrs 45mins

Ingredients Nutrition


  1. Mix ground ginger snap cookies with softened butter, more or less to taste. Add 1 TBS sugar.
  2. Press into a 9-inch pie pan and bake at 375 degrees for 8 minutes. MAke sure that the pie shell doesn't burn and try not to have it crack. Set aside to cool.
  3. In a heatproof bowl, mix the gelatin, 1/3 cup of the sugar, the salt and cinnamon and nutmeg and ginger. Stir in 1/4 cup water.
  4. Place the bowl over 2 inches or more of boiling water in a pot over medium-high heat.
  5. Add liqueur and stir constantly until the gelatin is dissolved and the mixture is slightly thickened. Remove from heat.
  6. Stir in pumpkin. Cool.
  7. Beat egg whites that are at room temperature until stiff but not dry. Gradually add remaining 1/3 cup of sugar and beat whites until very stiff and glossy.
  8. FOLD IN cooled gelatin mixture. FOLD IN the whipped cream.
  9. Turn into pie crust and chill until firm.
  10. Garnish with additional whipped cream and candied ginger.
  11. NOTE: you can just break up the ginger snap cookies and scoop the chilled pumpkin mousse in alternating lawyers in a pretty serving glass or a trifle bowl -- .

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