Recipe - Pumpkin-Mousse Cobbler

PUMPKIN FILLING
2 teaspoon Gelatin
2 tablespoon Cold water
One fourth cup Boiling water
16 ounce Pumpkin puree
1 cup Confectioner's sugar; sifted
One fourth teaspoon Ground cinnamon
2 cup Whipping cream

CRUNCHY COOKIE CRUST
1 1/3 cup Allpurpose flour
One half teaspoon Baking powder
One fourth cup Ground ginger
One half cup Brown sugar; packed
One half cup Butter or margarine; melted
One fourth cup Whipping cream
Whipped cream flavored with
nutmeg

Note: There is a hint of ginger in the crumbs which cover this creamy
mouse.

Mousse: In a small bowl, soak gelatin in cold water until softened. Stir in
boiling water until gelatin has dissolved; set aside. In a large mixing
bowl, beat pumpkin puree, confectioner's sugar and cinnamon until blended.
Whisk gelatin into pumpkin mixture. In a large bowl, whip cream until
stiff; fold into pumpkin mixture. Pour into mediumsized glass dish.
Refrigerate 1One half hours. Crust: Preheat oven to 375 degrees. In a large
mixing bowl, combine crust ingredients. Using quick strokes of a fork or a
handheld electric mixer set at medium speed, toss or swirl ingredients
until a soft cookie dough forms. Spoon dough onto a ungreased cookie sheet.
Using the back of a spoon, a knife or your fingertips, spread and flatten
dough to 1/8inch thick. Bake 15 minutes or until crust is golden. Set
crust aside to cool at least 30 minutes before handling. Using you thumbs
or fingertips, crumble cooled cookie crust over chilled pumpkin mousse.
Serve with whipped cream flavored with nutmeg.

Recipe by: The Cobbler Crusade

Posted to MCRecipe Digest by "Marie Smith" crafty1@earthlink.net on May
1, 1998