Pumpkin Mousse
Pumpkin Mousse
Silky pumpkin mousse is a tasty alternative to pumpkin pie.
Equipment
Ingredients
- 4 tbs water
- 2 tsp powdered gelatin
- 15 oz canned pumpkin puree
- 4 tbs orange juice
- ½ cup sugar
- 2 egg whites
- ½ cup heavy cream
- ½ tsp ground cinnamon
- pinch ground nutmeg
Instructions
- Place the water in a small bowl and sprinkle with the gelatin. Let sit for 5 minutes.
- In a sauce pan on medium heat, warm the pumpkin puree with the orange juice and half of the sugar, stirring for about 1 minute.
- Press the pumpkin mixture through a sieve into a bowl and stir in the gelatin. Allow to cool.
- Whisk the egg whites and remaining sugar to stiff peaks.
- Whip the heavy cream until it forms soft peaks
- Gently fold the egg whites into the pumpkin mixture, then fold in the whipped cream.
- Mix in the cinnamon and nutmeg, and refrigerate 15 minutes.
- Serve with homemade whipped cream and a sprinkling of nutmeg.
Notes
Pro Tips
For a festive presentation, serve in martini glasses or fancy tea cups. Top with whipped cream and a dusting of nutmeg or cinnamon. Add mini cookies, crisp pie crust cut outs, or frozen cranberries with a sprig of rosemary.Nutrition
Calories: 192kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 46mgPotassium: 262mgFiber: 2gSugar: 26gVitamin A: 11359IUVitamin C: 17mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
