Pumpkin Mousse – a delicious recipe with eggs, sugar, pumpkin puree, ground ginger, ground cinnamon, nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the egg yolks and one-half of the sugar in a thin metal mixing bowl.
2
Beat briefly with a wire whisk.
3
Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend.
4
Set the bowl in a basin of barely simmering water and beat constantly with the whisk (this could be done with a portable electric mixer, but it tends to splatter) until the mixture thickens and becomes custardlike.
5
Blend the gelatin with water and when it is softened, pour and scrape it into the pumpkin mixture.
6
Pour and scrape the mixture into a mixing bowl.
7
Beat the egg whites until they are partly stiff and add the remaining sugar, beating until the whites are stiff.
8
Beat half of the whites into the pumpkin mousse.
9
Add the remaining whites, folding them in gently.
10
Beat the cream until it is stiff and fold it into the mousse.
11
Chill until set.
424
kcal
Calories
19
g
Fat
54
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 eggs, separated, 1 cup sugar, 1 1/4 cups canned pumpkin puree, 1/2 teaspoon ground ginger, and more.
Yes, Pumpkin Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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