Pumpkin Mousse

How To Make Pumpkin Mousse

Thanksgiving begins the season of my urge to bake, and my curiosity to try recipes that are beautifully photographed in every magazine that I buy.  This year is no exception.  Since I love almost anything pumpkin, I’m anxious to try the yummy looking Pumpkin Mousse recipe that I found over at Country Living Magazine.  Of course, I wanted to share it with you, since cooking/baking is a major part of Life In the Kitchen!

Ingredients:  Serves 16

5 large egg yolks

1 C sugar

3 1/12 C heavy cream

15 oz. canned pumpkin

2 tsp vanilla extract

1 1/2 tsp ground cinnamon

1/2 tps ground ginger

1/4 tsp salt

2 T dark rum

1 tsp powdered gelatin

3 oz. shaved dark chocolate



1.  Fill a large bowl halfway with ice water and set aside.

2.  Whisk the yolks, 3/4 C plus 2 tablespoons sugar, and 3/4 C cream together in a medium saucepan.  Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula–about 10 minutes.  Transfer to a medium bowl and set over the ice bath.  Stir to cool.

3.  Add pumpkin, vanilla, spices, and salt to the egg mixture.  Stir 1 tablespoon rum and 1 tsp gelatin together in a small bowl.  Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved.  Gently whisk into the pumpkin mixture.  Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture.  Pour into a shallow dish, cover an dchill until cold and thick enough to fall from a spoon in heavy dollops–about 8 hours or up to overnight.

4.  Beat the remaining cream and sugar to stiff peaks.  Alternately layer the pumpkin mousse and whipped cream in a glass serving dish.  Sprinke the chocolate shavings between top two layers.  Serve chilled.

Happy Thanksgiving to everyone!!!!  May you always be greatful for the many blessings in your life.