Pumpkin mousse

Yield: 4 servings

Measure Ingredient
10 ounces Canned pumpkin
½ cup Sour cream
½ cup Cream cheese
1 cup Sugar
½ teaspoon Salt
\N \N Crystallized ginger
2 teaspoons Pumpkin pie spice
1 teaspoon Ground ginger
2 \N Egg yolks
1½ cup Whipping cream
2 \N Egg whites finely chopped


In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving ⅓ for garnish) into chilled pumpkin mixture, then carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy * Typed for you by Karen Mintzias

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