For Pumpkin Mousse:2 cups roasted pumpkin1/2 cup maple syrup 3/4 teaspoon cinnamon1/4 teaspoon ginger1 envelope Knox gelatin1 cup whipping cream1/4 cup sour cream
Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger. Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.Beat whipping cream until peaks form. Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin. Add whipping cream to blender. Pulse until just combined.Spoon pumpkin-whipped cream mixture into reserved pumpkin shell. Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.
For Pastry Crust:
1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup butter
2 large eggs
1 cup full fat sour cream
1 teaspoon vanilla
For Apple Filling:
2 lbs apples, peeled, cored and thinly sliced
1 tablespoon lemon juice
1 teaspoon vanilla
1/4-1/3 cup brown sugar (if apples are on the tart side, use 1/3 cup)
1 1/2 teaspoons ground cinnamon
For Frosting:
1/4 cup milk (estimated)
1/2 cup powdered sugar (estimated)
Preheat oven to 350.
Cut butter into small 1/4 inch thick pieces and place in freezer ten minutes.
Stir together flour, sugar, and baking powder. Using your hands, mix in butter pieces until the mixture feels like coarse meal.
Beat together eggs, sour cream, and vanilla and add to flour mixture. Mix well.
Spread half of the batter into greased 9 by 9 baking pan. Bake for 15 minutes, or until crust is lightly golden. Let cool to room temperature.
While crust is baking, toss apples with lemon juice, sugar, cinnamon and vanilla.
Spread apple mixture over crust. Carefully use a spoon to cover apples with remaining batter.
Bake at 350°F for 30-35 minutes. Remove from oven.
Mix together powdered sugar with milk. It should look thin but not very runny. Add more milk or sugar to adjust consistency. Drizzle over cooked dessert.
Let cool and slice into squares. Served best at room temperature.
