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Pumpkin Mousse

Pumpkin Mousse

Debra Shapiro

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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.
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Reviews

DAVIDNKATE
35

DAVIDNKATE

10/27/2004

Very good! It tasted very similar to pumpkin pie, with the consistincy of mousse. I used about two and a half tablespoons of pumpkin pie spice for the spices listed. Very low fat, will make again!

Leila
26

Leila

6/15/2007

This recipe is much easier than it may look from the instructions and ingredient list. My boyfriend said it tasted just like pumpkin pie, and he would have thought it was if it had a crust. It's very creamy, but way fluffier than pumpkin pie. My only complaint is that I just about overdosed on all the spices. Their flavor was overpowering, and they take away from the mousse's smooth texture. Next time I make this (and I will definitely make it again), I will either use pre-made p.p. spice, or I will reduce everything except the cinnamon by half.

morri
16

morri

10/4/2008

This was easy and perfect for an early fall dinner. I could make it the night before and simply carry them out of the fridge without little prep. One guest event questioned if I had made this myself. I garnished each with a dollop of whipped cream and a drizzle of maple syrup with a ginger snap on the side. Delicious!

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