Spiced Pumpkin Mousse Trifle

This photo is from Every Day with Rachael Ray.

And here is my photo of the trifle I made.

I've said this before, but I'm saying again. This November 2008 issue of Every Day with Rachael Ray was awesome. There are several recipes I am going to try from this issue. I made this trifle for a party at a friends house because it is the perfect season for pumpkin anything, and I have a lovely trifle bowl that I love making desserts in.

Spiced Pumpkin Mousse Trifle

3 cups heavy cream
One 15-ounce can pure pumpkin puree
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
Pinch salt
One 7.5-ounce jar marshmallow cream
3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling
3 tablespoons dark rum

Use one can of pure pumpkin puree. This stuff is really healthy! You could also make your own pumpkin puree by cutting a pumpkin into 4 inch chunks and baking in a 325 degree oven for three hours. Then simply let the pumpkin come to room temperature again and scoop the pumpkin flesh out of the shells and puree in a cuisinart or blender. Easy! But popping the top on a can is certianly easier. Which is what I did.

Measure out the vanilla. I like this mexican vanilla that I purchased last year, but I really plan on making my own this holiday season.
I measured out and mixed the spices together.
Cinnamon, ginger and clove - this smells like October/November!

It helps if you first freeze the metal mixing bowl and wisk attachment before you start whipping the cream.

Beat the cream until stiff.
Reserve 2 cups of whipped cream for serving; refrigerate until ready to serve.
In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves and salt.

Fold in half of the marshmallow cream, then half of the whipped cream.
Repeat with the remaining marshmallow cream and whipped cream until combined. I thought ginger snaps would be hard to find, but I bought this bag at my regular HEB grocery store.

Using my chef knive I chopped these into bite size pieces.
Sprinkle with dark rum.
Toss to coat. Now we are ready to assemble.
The thing with a trifle is that it needs to look at good as it taste. With a glass bowl like this, take extra care to not make messes along the sides. Carefully scoop 1/3 of the pumpkin mousse into the center of the trifle dish. Then with your spatula gently push it outwards along the sides, turning the dish as you make it nice and level.
Sprinkle half of the cookies on top. Repeat with half of the remaining mousse and remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

It's pretty until you start to serve. Don't worry if it gets messed up, there is no easy way to serve a trifle. Scoop into bowls and make sure you get a little of each layer.
This was heavenly. Truly!

Did you know there is a video how-to section on Rachael Ray's web site? This trifle recipe truly is easy, but in case you want to WATCH someone make it before your first attempt, they have an excellent video on how to make THIS TRIFLE. How cool is that?