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23 Oct 2011

Pumpkin Mousse

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Categories: Pumpkin Recipes
Author: Admin

Pumpkin Mousse

2-1/4 teaspoons gelatin
2 tablespoons water
1-3/4 cups pumpkin puree (14 ounces)
1-1/2 cups sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

1-2/3 cups whipping cream + 1/2 cup
1 teaspoon powdered sugar
Pre-baked pie shell (optional)

Soften gelatin in water. Heat 1/2 cup pumpkin puree with sugar and salt over low heat until sugar is dissolved and mixture is hot. Stir in gelatin and let stand until room temp.
Add pumpkin-gelatin mixture to remaining pumpkin and stir in spices.
Whip cream to soft peaks. Fold one-third of cream into pumpkin mixture, then fold in remaining whipped cream.
At this point put the mousse into a pre-baked pie shell and refrigerate 4 hours, or until set, or spoon into serving dishes and refrigerate.

Before serving, whip remaining 1/2 cup whipping cream with powdered sugar. Pipe rosettes with star tip around edges of pie.

The texture of this mousse is lighter than pumpkin pie, and really, really flavorful!
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Pumpkin Mousse Pumpkin Mousse 8 out of 10 based on 7 ratings. user reviews.


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