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My review
Pumpkin Mousse
Debra Shapiro
"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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Ingredients
servings 212Original recipe yields 7 servings (6 - 8 servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
- 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.
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Reviews
Read all reviews 1517 Ratings
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Most helpful positive review
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 aga...
Most helpful critical review
11/25/2010
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 Crystal...
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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 aga...
6/15/2007
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...
10/4/2008
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 m...
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 ot...
11/25/2010
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 Crystal...
8/6/2009
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 fav...
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...
2/25/2011
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.
2/14/2009
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!