Recipes Desserts Mousse Recipes Pumpkin Mousse 4.2 (18) 16 Reviews 5 Photos A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Submitted by Debra Shapiro Updated on August 22, 2022 Save Rate Print Share Close Add Photo 5 5 5 Servings: 7 Yield: 6 to 8 - servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 7 servings 3 eggs 1 cup milk ¾ cup honey ½ cup milk 1 (.25 ounce) package unflavored gelatin 1 ½ cups pumpkin puree 3 tablespoons white sugar 1 teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground mace ½ teaspoon ground nutmeg ½ teaspoon ground ginger 1 teaspoon vanilla extract 2 tablespoons chopped crystallized ginger Directions 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. I Made It Print 24 home cooks made it! Nutrition Facts (per serving) 213 Calories 3g Fat 43g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 7 Calories 213 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 7% Cholesterol 84mg 28% Sodium 57mg 2% Total Carbohydrate 43g 15% Dietary Fiber 1g 4% Total Sugars 39g Protein 6g 12% Vitamin C 4mg 4% Calcium 92mg 7% Iron 1mg 7% Potassium 296mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.