A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.

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Recipe Summary

Servings:
7
Yield:
6 - 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.

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  • Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.

  • Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.

  • Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.

  • Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Nutrition Facts

213 calories; protein 5.8g; carbohydrates 42.6g; fat 3.4g; cholesterol 83.9mg; sodium 57mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2004
Very good! It tasted very similar to pumpkin pie with the consistincy of mousse. I used about two and a half tablespoons of pumpkin pie spice for the spices listed. Very low fat will make again! Read More
(36)

Most helpful critical review

Rating: 2 stars
12/16/2010
This is an easy recipe to make but the flavor was simply lacking for my taste. I found the egg whites needed more help and added 1/4 tsp of cream of tartar to help increase the lift. The Crystallized Ginger overwhelmed this dish I would omit this if I choose to doctor it up the next time. Ginger is a very strong hot flavor I don't suggest using it at the bottom of the dish. If you must use it finely chop up only 1 tbs and place it throughout the Mousse. Update: Dec 16 2010 two cups of mouse still sit in my fridge. Not a huge hit in a house where food is KING. lowering stars to two. Read More
(10)
17 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/27/2004
Very good! It tasted very similar to pumpkin pie with the consistincy of mousse. I used about two and a half tablespoons of pumpkin pie spice for the spices listed. Very low fat will make again! Read More
(36)
Rating: 4 stars
06/15/2007
This recipe is much easier than it may look from the instructions and ingredient list. My boyfriend said it tasted just like pumpkin pie and he would have thought it was if it had a crust. It's very creamy but way fluffier than pumpkin pie. My only complaint is that I just about overdosed on all the spices. Their flavor was overpowering and they take away from the mousse's smooth texture. Next time I make this (and I will definitely make it again) I will either use pre-made p.p. spice or I will reduce everything except the cinnamon by half. Read More
(26)
Rating: 5 stars
10/04/2008
This was easy and perfect for an early fall dinner. I could make it the night before and simply carry them out of the fridge without little prep. One guest event questioned if I had made this myself. I garnished each with a dollop of whipped cream and a drizzle of maple syrup with a ginger snap on the side. Delicious! Read More
(18)
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Rating: 4 stars
10/21/2008
Really good... and pretty easy. I did make some changes. I reduced the honey to 1/2 cup and the white sugar (whipped with the egg whites) to 2T. I also doubled the vanilla and cut all the other spices in 1/2. I also used 1 cup of cream to dissolve the gelatin in instead of milk... and used 2% milk for the rest. I served the mousse with crumbled graham crackers and whipped cream to a group of preschoolers and they LOVED it! Read More
(15)
Rating: 5 stars
08/07/2009
This mousse tastes just like the middle of pumpkin pie but is light and fluffy. I used pumpkin pie spice instead of all the separate spices and it tasted delicious! This has become a fall favorite. Read More
(10)
Rating: 4 stars
11/23/2008
This is a pretty complicated recipe for what I thought was an average/ok end dish. I used it as a trifle and layered it with whipped topping and crushed gingersnaps. It was well received but a bit heavy; maybe not the best way to use it. Not sure how I'd modify it just think maybe there's an easier way to get there. Still it was delicious and turned out exactly as the recipe described. Read More
(10)
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Rating: 2 stars
12/16/2010
This is an easy recipe to make but the flavor was simply lacking for my taste. I found the egg whites needed more help and added 1/4 tsp of cream of tartar to help increase the lift. The Crystallized Ginger overwhelmed this dish I would omit this if I choose to doctor it up the next time. Ginger is a very strong hot flavor I don't suggest using it at the bottom of the dish. If you must use it finely chop up only 1 tbs and place it throughout the Mousse. Update: Dec 16 2010 two cups of mouse still sit in my fridge. Not a huge hit in a house where food is KING. lowering stars to two. Read More
(10)
Rating: 5 stars
02/18/2009
I eliminated the sugar and cut the honey to just 1/2 cup. That is sweet enough for my family! Great tasting spices are in this pumpkin dessert! I'll be making this again! Read More
(8)
Rating: 3 stars
02/28/2011
Just made this recipe. It is very tasty but MUCH TOO labor intensive/time consuming. The instructions need to be rewritten to denote systematic order of procedure. Read More
(8)
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