Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or glasses. Spoon it or pipe it for a pretty effect. Make this with powdered monk fruit blend for a sugar-free, low-carb dessert. See notes below recipe.
1 ½teaspoonsunflavored gelatinless than 1 envelope
1 ½tablespoonscold water
3largeegg yolks
¾cupgranulated sugar or powdered monk fruit to reduce carbs and sugar.
115 ouncecan pumpkin pureenot pumpkin pie filling
¾teaspoonground cinnamon
¼ teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonground clove
1 ½teaspoonsvanilla extract
1 ½cupsheavy whipping creamvery cold, well chilled
Optional Garnishes
a little extra whipped cream
a sprinkle of cinnamon or nutmeg
crushed amaretti or ginger cookies
a cinnamon stick
shaved or zested white chocolate
Instructions
Cook Pumpkin Base
In a medium metal bowl sprinkle gelatin over cold water to soften for 1 minute. Whisk in egg yolks and sugar until smooth, then set the bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F. Tilt bowl to facilitate easier measuring of the temperature.
Cool Pumpkin Base
Remove the bowl from pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 5 minutes. Mixture will be sticky. Beat in pumpkin, spices, and vanilla. Cover pumpkin base and chill in the refrigerator until thickened and cool, about 1 hour. Note: you can do this step the day ahead. The base will firm up, so whisk it by hand to loosen it up, then add to whipped cream.
Whip Cream, Finish Mousse
In a large stainless steel bowl with clean beaters, beat very cold cream until it holds stiff peaks. To finish mousse, gently fold into pumpkin mixture by hand or quickly beat it in with the mixer.
To Serve
To serve spoon or pipe mousse into stemmed glasses or small jars. To do ahead of time, make it a few hours ahead, cover glasses with plastic film and chill. It will firm up a bit as it chills. until firmed up, about 3 hours, and up to 1 day. Before serving, garnish if desired.Note: This mousse is equally as good made fresh if you have not had time to make it ahead, but will pipe easier after sitting in the fridge for a few hours.
Optional Piping Directions
Transfer mousse to a large disposable pastry bag fitted with a large star tip (see below) and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.
Notes
For the spices, you can use pumpkin spice blends if preferred.What's a large star piping tip? It's in the 823 to about 865 sizes, look at this one for reference.Monk Fruit Tips:Using granular monk fruit keeps this low-carb and almost zero sugar. If you use natural granulated sugar, each serving has 27 grams of sugar (27 carbs). If you go half and half, it's about 13 grams of sugar/carbs per serving.If you use all monk fruit blend it is only 2 ½ carbs per serving and tases the same. Use the powdered monk fruit blend to make it more "pipe-able" as the powdered version gives it body. The granular monk fruit comes out a bit softer.