pumpkin-mousse

Pumpkin Mousse

2 Reviews Add a Pic
  • Prep

    30 m
  • Ready In

    6 h 30 m
Debra Shapiro
Recipe by  Debra Shapiro

“A light airy alternative to the traditional pumpkin pie. If you do not have crystallized ginger on hand, gingersnap cookie crumbs can be substituted.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

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.

Share It

Reviews (2)

Rate This Recipe
QARYLLA
10

QARYLLA

This dessert is very sweet with its high honey content, but manages to be fairly nutritious and tasty. My boyfriend, a pumpkin fanatic, would rate it 5 stars, but I think it is a little too sweet.

Andrea
4

Andrea

this recipe was difficult for how it's taste. too sweet. i made it for a dinner party and didn't dare to serve it.

More Reviews

Similar Recipes

Impossible Pumpkin Pie I
(33)

Impossible Pumpkin Pie I

Pumpkin Custard Pie
(28)

Pumpkin Custard Pie

Pumpkin Bars I
(29)

Pumpkin Bars I

Pumpkin Custard Pie I
(14)

Pumpkin Custard Pie I

Pumpkin Mousse
(13)

Pumpkin Mousse

Quick and Easy Pumpkin Mousse
(13)

Quick and Easy Pumpkin Mousse

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 178 cal
  • 9%
  • Fat
  • 2.6 g
  • 4%
  • Carbs
  • 36.5 g
  • 12%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Sodium
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Pumpkin Bars I

>

next recipe:

Pumpkin Mousse Patties