Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Canned pumpkin |
| ½ cup | Sour cream |
| ½ cup | Cream cheese |
| 1 cup | Sugar |
| ½ teaspoon | Salt |
| Crystallized ginger | |
| 2 teaspoons | Pumpkin pie spice |
| 1 teaspoon | Ground ginger |
| 2 | Egg yolks |
| 1½ cup | Whipping cream |
| 2 | Egg whites finely chopped |
FOR GARNISH
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