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Light Pumpkin Mousse
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Prep Time:
30 minutes
Total Time:
390 minutes
Fluffy pumpkin pie with the option to swap in gingersnap crumbs for extra zest.
Ingredients:
  • 3 eggs
  • 1 cup milk
  • 0.75 cup honey
  • 0.5 cup water
  • 1 (.25 ounce) package unflavored gelatin
  • 1.5 cups pumpkin puree
  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon ground mace
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 2 tablespoons chopped crystallized ginger
Instructions:
  • Pour the 1/2 cup of water or milk into a small bowl and gently sprinkle the gelatin over it to soften.
  • Place the egg whites in the electric mixer bowl and the yolks in a heat-proof bowl with a capacity of at least 2 cups, keeping them separate.
  • In a sturdy saucepan, mix together the milk, honey, and spices until the honey dissolves and the mixture is steaming. Stir in the softened gelatin with its liquid until completely dissolved.
  • Gradually add hot milk to egg yolks while whisking, then return the mixture to the pot and cook until thickened and almost boiling. Mix in pumpkin until smooth, then stir constantly until no large bubbles appear. Take off heat and whisk in vanilla.
  • Beat egg whites until frothy; gradually add sugar until stiff peaks form. Gently fold a portion of whites into pumpkin custard, then fold in the rest. Transfer mousse to a 6-cup metal mold rinsed with cold water. Chill overnight. To unmold, briefly dip in hot water and invert onto a platter. Alternatively, spoon into ramekins or wine glasses with chopped crystallized ginger and/or gingersnap crumbs at the bottom. Serve with whipped cream.

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