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1 envelope (2 ¼ teaspoons) unflavored gelatin
¼ cup cold water
1 can (15 oz) pure pumpkin
½ cup brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
2 ¼ cups chilled heavy cream, divided
1 ½ teaspoons vanilla extract, divided
20 gingersnap cookies, coarsely crushed
In a small saucepan, pour water in and sprinkle gelatin over water, letting it soften about 1 minute. Gently heat to a bare simmer, stirring until the gelatin is dissolved. In a large bowl, whisk together the gelatin, pumpkin and spices.
In a separate bowl, beat one cup of the cream with ½ teaspoon vanilla until it holds soft peaks; fold into pumpkin mixture, gently but thoroughly.
In the same whipping cream bowl, add the rest of the cream and vanilla and beat until soft peaks form.
To serve: take 8 6-8-oz glasses and begin to layer the following: ¼ cup pumpkin mixture, sprinkle some cookies over that and top with 2 tablespoons of cream and repeat. Chill for at least 2 hours or overnight.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927