Creamy, rich and light-textured, make this spiced pumpkin mousse a day ahead and have dessert ready for Thanksgiving. Serve in small dishes or stemmed glasses.
Keyword Dessert, mousse, pudding, Pumpkin
1 1/2teaspoonsunflavored gelatinless than 1 envelope
1 1/2tablespoonscold water
3/4cupnatural granulated sugar
115 ouncecan plain pumpkin
1/4 teaspoonground ginger
1 1/2cupswell-chilled heavy cream
1 1/2teaspoonsvanilla extractor vanilla paste
6gingersnaps or ginger cookiesoptional for garnish
In a medium metal bowl sprinkle gelatin over cold water to soften, 1 minute. Whisk in yolks and sugar until smooth, then set the bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until a digital thermometer reads 165°F. Tilt bowl to facilitate easier measuring temperature.
Remove the bowl from pan and with a hand electric mixer, beat egg mixture until cool and thickened, about 5 minutes. Mixture will be very sticky. Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not completely set, about 1 hour.
In a bowl with clean beaters beat cream with vanilla until it holds stiff peaks and gently fold into pumpkin mixture. Transfer mousse to a large disposable pastry bag fitted with a large plain or star tip and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.
Cover glasses with plastic film and chill until firmed up, about 3 hours, and up to 1 day. Before serving, garnish with ginger cookies if desired.
For the spices, you can also use blends such as Penzey's Cake Spice or Savory Spice Shop Pumpkin Pie Spice.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.
Recipe from Chef Sally Cameron of AFoodCentricLife.com