Pumpkin Mousse Tart
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Kate Slate
total prep 240 calories/serving
Serve the tart as is, or go for broke and top with a bit of unsweetened whipped cream or very, very lightly sweetened Greek yogurt.
- FOR CRUST:
- 6 ounces gingersnap cookies (24 cookies), broken into pieces
- 4 teaspoons sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-light olive oil
- FOR FILLING:
- 1 envelope gelatin
- 1/4 cup apple juice
- 1 can (15 ounces) unsweetened pumpkin puree
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup chilled heavy cream
- Make the crust: Preheat the oven to 375°F. In a food processor, process the gingersnaps, sugar, and salt to very fine crumbs. Drizzle in the melted butter and oil, and process to thoroughly combine. Press into the bottom and 3/4 inch up the sides of a 9-inch springform pan, making sure the side walls are thick. Bake for 10 minutes to set the crust. Set aside to cool.
- Meanwhile, make the filling: In a small saucepan, sprinkle the gelatin over the apple juice and let soften. Place the pan over very low heat and stir just until the gelatin melts, 1 to 2 minutes. Remove from the heat.
- In a large bowl, combine the pumpkin puree, sugar, cinnamon, salt, ginger, and cloves, and whisk to thoroughly combine. Scrape in the gelatin mixture and whisk well to combine.
- In a small bowl, with an electric mixer, beat the heavy cream until stiff peaks form. Stir about one-third of the whipped cream into the pumpkin mixture to lighten it. Then gently but thoroughly fold in the remaining whipped cream. Spoon the mixture into the cooled tart shell and refrigerate until firm, at least 4 hours.