Alex's Recipes


Pumpkin Mousse


Serves 12



2 tsp. Unflavored Gelatin
3/4 cup plus 2 Tbs. Cold Water
divided 6 large Eggs, separated
1-1/2 cups Granulated Sugar
divided 2 1/2 cups Cooked Pumpkin Purée
1 cup Low-fat Milk
1 tsp. Salt
1/2 tsp. Ground Cinnamon
1/2 tsp. Ground Ginger
3 tsp. Vanilla
1 tsp. Cream of Tartar
1 cup Vanilla or Gingersnap Cookie Crumbs


A sumptuous-looking mousse with pumpkin, cinnamon, ginger and vanilla.In a large saucepan over medium heat, bring about 2 inches of water to a simmer. Meanwhile, in a small mixing bowl, sprinkle unflavored gelatin over 1/2 cup cold water to dissolve, and set aside.

In a metal bowl large enough to fit neatly over the simmering saucepan of water, beat egg yolks with a whisk or hand-held electric mixer until well blended.

Gradually add half the sugar, making sure to mix well until the mixture is thick and pale, at least 4 minutes.

Add pumpkin, milk, salt, cinnamon, and ginger, continuing to blend with each additional ingredient.

Set the bowl over the simmering water, making sure to stir constantly with a spatula for about 20 minutes, until thoroughly cooked and blended. Remove the bowl from the heat source and whisk in the vanilla and the reserved gelatin in water.

Transfer the mixture to a clean bowl and refrigerate for about 30 minutes to cool, but not set, the mousse.

In a heatproof glass bowl large enough to fit over the same saucepan of simmering water, blend the egg whites, cream of tartar, remaining half of the sugar and remaining scant 1/2 cup of water. Place the bowl over the simmering water and use a hand-held electric mixer set at a low speed to constantly whip the mixture for about 5 minutes of cooking and blending.

Increase the mixer speed to high and continue to cook the mixture for another 4 minutes. Remove the mixture from the heat source and let cool about 5 minutes.

Gently fold the meringue into the cooked and cooled pumpkin mixture. Divide half the pumpkin mousse among a dozen dessert dishes.

Sprinkle each service with the cookie crumbs, and top each with the remaining half of the pumpkin mousse. Refrigerate at least 3 hours prior to serving to set.

You may prepare one day in advance of your meal and serve cold.






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