Pumpkin Mousse Recipe
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Pumpkin Mousse

By: Debra Shapiro  
"A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com."

Rating: This weblink has been rated 9 times with an average star rating of 4.7 Read Reviews (8)

Rate/Review | 682 people have saved this

 

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Original Recipe Yield 6 - 8 servings
 

Ingredients

  • 3 eggs
  • 1 cup milk
  • 3/4 cup honey
  • 1/2 cup milk
  • 1 (.25 ounce) package unflavored gelatin
  • 1 1/2 cups pumpkin puree
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped crystallized ginger

Directions

  1. Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  2. Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  3. Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  4. Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  5. Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 214 | Total Fat: 3.4g | Cholesterol: 95mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2004 by DAVIDNKATE 
Very good! It tasted very similar to pumpkin pie, with the consistincy of mousse. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2007 by Leila 
This recipe is much easier than it may look from the instructions and ingredient list. My... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2008 by morri 
This was easy and perfect for an early fall dinner. I could make it the night before and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 10, 2007 by WILLOWDANCE 
Absolutely wonderful!! Followed the recipe except for the mace, as I didn't have any. Next... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2008 by Staramaze 
Really good... and pretty easy. I did make some changes. I reduced the honey to 1/2 cup and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2008 by Tess 
This is a pretty complicated recipe for what I thought was an average/ok end dish. I used it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2009 by PopsicleToes 
This mousse tastes just like the middle of pumpkin pie, but is light and fluffy. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by sueb 
I eliminated the sugar, and cut the honey to just 1/2 cup. That is sweet enough for my... MORE

 
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