Saturday, December 10, 2011

Pumpkin Mousse

Pumpkin Mousse recipe by Barefeet In The Kitchen

This is my family's favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to it's awesomeness. A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten. My husband has consistently chosen this as his dessert of choice every holiday season since then. Nothing makes him happier, during the season of holiday baking, than knowing I am going to make this dessert.

Prior to making this for the first time, I'd never bought a carton of heavy cream before in my life, let alone whipped it into peaks. However, this mousse was a turning point. I discovered that year, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve. I also learned that making this for just two people was not a good idea. I recommend making this only when you have guests!

Pumpkin Mousse
Yield: 8-12 servings
(printable recipe)

1 packet unflavored gelatin ( 2 1/2 teaspoons)
1/4 cup dark rum
16 oz can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy cream

Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes.While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl. Set the cup of gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.

Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!

Pumpkin Mousse recipe by Barefeet In The Kitchen

20 comments:

  1. Mary that looks so good! I still have some left over pumpkin from Thanksgiving that I need to do something with. This would be something different!

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  2. This sounds like a great recipe. I can change from sugar to xylitol and make it work for me. Thanks for the recipe

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  3. This looks really really good. By the way, you've been getting some great spoon shots lately!

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  4. Very unique, and it has rum too. I am very curious about how this tastes

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  5. This looks tasty! I don't usually have rum on hand...is there anything that could be subbed in for it?

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  6. So amazingly fabulous! I love the sound of the ingredients and your mousse looks like I would enjoy every last spoonful of the creaminess. YUM!

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  7. Looks heavenly - so light and delicious - looking forward to this :)
    Mary x

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  8. I am a sucker for any type of mousse so this looks awesome! Imagine if you added some melted chocolate in there too!

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  9. I make a very similar one with pudding instead of the gelatin. Always a big hit at parties!

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  10. Pumpkin mousse looks like it would great light dessert. Sounds yummy!

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  11. OMG....LUCE EXQUISITO Y TENTADOR,ABRAZOS HUGS,HUGS.

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  12. I want to fall prey to this mousse right now! Definitely feeling the love for it!

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  13. Would love to try this... I love pumpkin in all forms...

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  14. Pumpkin lover here...no converting needed...sound awesome...rich and creamy.

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  15. Ohh Mary - you had me with the dark rum! I love pumpkin, but the addition of the rum sounds amazing...I will have to try this while I still have a few cans of pumpkin left!

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  16. Jill, I don't usually keep it on hand either. However, I do buy a bottle each year, just to make this. The rum really is important for the flavor. Just a tip, gas stations and liquor stores tend to sell tiny bottles that are just the right amount of alcohol for recipes like this. ;)

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  17. I guess I will have to make my way to the liquor store because this looks too good to pass up! I am thinking it would be a perfect dessert for Christmas Eve. Thanks!

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  18. All the cooking you need to do is dissolve the gelatin in the rum? Is that enough to cook the egg yolk?

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    Replies
    1. The egg is uncooked. There are many mousse recipes that include raw eggs and I've never had a problem with them.

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