FIRST PUBLISHED NOVEMBER 2018
I am not a pumpkin-pie lover. I have nothing against pumpkin per se, I just don’t love it in a custard in a pie shell. This has always proved complicated at Thanksgiving, as I like to make the desserts (big surprise there, I know) and my mother-in-law loves pumpkin pie. Now, I’m assuming it goes without saying that if your mother-in-law wants something, you try your hardest to deliver. Enter the pumpkin mousse – it is light and airy due to gelatin and whipped egg whites – and it is super easy to make and wildly addictive. For Thanksgiving I have historically put it in a gingersnap cookie pie crust, a recipe I shared with you all a few thanksgivings ago, but this year I’m going rogue and serving the mousse in individual ramekins. I think/hope/pray my mother-in-law will be on board and it’ll be a lovely departure from all the pie – and there WILL be pie!
To take a peek at the original blog post for my pumpkin mousse with cinnamon whipped cream, and to peruse my collection of original recipes, click here.
- 1 envelope (2 1/4 tsp) powdered gelatin
- 1/4 cup water
- 4 eggs, separated
- 2/3 cup light brown sugar
- one 15 ounce can pumpkin puree
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 2/3 cup heavy cream
- 1/2 cup granulated sugar
FOR THE WHIPPED CREAM TOPPING
- 1 1/2 cups heavy cream
- 1/4 tsp cinnamon
- 1/4 cup confectioners’ sugar
- 1/2 tsp pure vanilla extract
TO MAKE THE MOUSSE
Have ready eight 1/2 cup ramekins.
Pour the water into a small dish and sprinkle the gelatin over it. Set aside.
In a medium-sized sauce pan, whisk the yolks, brown sugar, pumpkin, salt, spices, and heavy cream until combined. Place over medium to medium high heat and, whisking constantly, cook the filling for about 10 minutes, or until slightly thickened. Remove from the heat.
Add the gelatin plus the water it has bloomed in and whisk to combine. Transfer the filling to a medium-sized bowl and set aside to cool to room temp (you can speed this up by placing the filling over a bowl of ice water and stir frequently).
Once the filling has cooled, in the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the whites, until frothy, gradually adding the granulated sugar, and continue beating until the whites form stiff peaks. Gently fold the whites into the cooled filling.
Transfer the filling to the ramekins, smoothing out the tops with an offset spatula. Cover with plastic wrap and place on a cookie sheet and into the fridge to set up, about two hours.
TO MAKE THE WHIPPED CREAM TOPPING
Place the cream, cinnamon, confectioners’ sugar, and vanilla together in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer. Whisk the cream until medium to stiff peaks form. Generously dollop the cream on top of each ramekin; and serve with extra whipped cream on the side.