Pumpkin Mousse
- Total Time
- 25 minutes, plus chill time
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup cold water
- 1envelope unflavored gelatin (a scant tablespoon)
- 3eggs, separated
- 1cup sugar, divided
- 1¼cups canned pumpkin puree
- ½teaspoon ground ginger
- ½teaspoon ground cinnamon
- ½teaspoon grated nutmeg
- ¼teaspoon salt, if desired
- ½cup whole milk
- ½cup heavy cream
Nutritional analysis per serving (8 servings)
197 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 4 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a medium pot with a few inches of water and bring to a simmer.
- Step 2
In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
- Step 3
In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
- Step 4
Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
- Step 5
Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
- Step 6
Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
- Step 7
Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.
Private Notes
Comments
I made this for our dessert yesterday, and this is to die for! So perfect for the holidays, and I think it's better than pumpkin pie! I can't believe no one has reviewed it yet. It looked beautiful in a stemmed dessert cup, ready to be served after dinner.
In step four, you're adding everything to the egg yolk/sugar mixture from step three, then in step five it is referred to as the pumpkin mixture.
This is the EXACT same recipe that my grandmother used for decades to make a "Pumpkin Chiffon Pie". Our family continues to make it to this day.
The only difference is that the whipped cream was served on top, instead of folding it into the mixture; and the pumkin mixture is poured into a cooked pie shell, and chilled overnight. (Although I have chilled it in desert glasses, & topped it with whipped cream on occasion.)
She probably got the recipe from some magazine or a friend.
Made the recipe mostly as written but I substitute stevia for 1/2 of the sugar, so stevia/sugar mix. Also, I made gingersnap cookie crumbs that I put on the bottom of the parfait cups. So delicious. I had more mousse than we could eat (!) at once, so I put the rest of the parfaits in the freezer. Still delicious.
Very yummy. Upped the spices to about double for a more tangy mousse. Next time I’ll cut down on the sugar, was very sweet. Maybe forget the sugar in the pumpkin puree and just add a few tbs of maple syrup.
Maybe I didn’t have enough water in my pan, but I couldn’t get the pumpkin mixture to get a “custard like” consistency on the stovetop.
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