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Pumpkin Mousse Recipe

Pumpkin Mousse

  • 4 eggs
  • 1/3 cup + 2 T. sugar
  • 1 T. unflavored gelatin
  • 1-1/2 cups pumpkin puree - canned or prepared from fresh pumpkin
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 cup heavy cream

Preparation -
In a large mixing bowl, beat the eggs lightly. Add the sugar and mix until well blended. Add the unflavored gelatin and mix until very well blended. Stir in the pumpkin puree. Stir in the spices and mix well. Chill in the refrigerator for about 1-1/2 to 2 hours or until the mixture begins to set (gel). In a separate bowl, whip the heavy cream to form soft peaks. Fold the whipped cream into the partially set pumpkin mixture. Pour into dessert dishes (use 4 to 6 dishes, depending on size.) Chill for at least 4 hours before serving.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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