Recipe Detail

Pumpkin Mousse

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Number of Servings:


  1. 1 envelopes - Unflavored Gelatine
  2. 1/4 cups - Rum or Brandy
  3. 4 - Eggs
  4. 2/3 cups - Sugar
  5. 1 cups - Canned Pumpkin
  6. 1/2 teaspoons - Cinnamon
  7. 1/2 teaspoons - Ginger
  8. 1/4 teaspoons - Mace
  9. 1/4 teaspoons - Ground Cloves
  10. 1 cups - Heavy Cream whipped
  11. 1/2 cups - Heavy Cream whipped
  12. - Walnut or Almond Halves


1. Fold a 24-inch piece of wax paper lengthwise in thirds. Form 2-inch collar around 1-quart, straight-sided, souffle dish. Tie with string to hold in place.
2. Sprinkle gelatine over rum in small bowl. Set bowl in pan of hot water, and simmer to dissolve gelatine. Remove from hot water. Cool slightly.
3. In large bowl, with electric mixer at high speed, beat eggs until thick and light. Gradually beat in sugar, and continue beating 5 minutes, or until very thick and light.
4. In small bowl, combine pumpkin, cinnamon, ginger, mace, and cloves. Stir into egg mixture, along with cooled gelatine mixture, blending well.
5. With rubber scraper, gently fold 1 cup cream, whipped, into gelatine mixture until well combined.
6. Turn into prepared dish, smoothing with spatula.
7. Refrigerate until firm -- 4 hours or overnight.
8. To serve: gently remove paper collar. Decorate top with rosettes of whipped cream and garnish with almond or walnut halves.


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