Pumpkin Mousse with Gingersnap Crust and Toasted Meringue

Ingredients

• For the gingersnap crust:
• 24 whole gingersnaps (6 oz./185 g, or a heaping 2 cups), finely ground into crumbs in a food processor
• 3 Tbs. unsalted butter, melted and cooled
• Pinch of kosher salt
• For the pumpkin mousse:
• 8 oz. (250 g) cold mascarpone cheese
• 2/3 cup (5 oz./155 g) firmly packed dark brown sugar
• 1 cup (8 oz./250 g) pumpkin puree
• 1 tsp. pumpkin pie spice
• 1/2 tsp. kosher salt
• 1 cup (8 fl. oz./250 ml) cold heavy cream
• 2 tsp. vanilla extract
• For the meringue:
• 3 egg whites, at room temperature
• Pinch of kosher salt
• 1/4 tsp. cream of tartar
• 6 Tbs. (3 oz./90 g) granulated sugar
• 1/2 tsp. vanilla extract

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