Pumpkin Spice Mousse

Recipe Collection: Dessert

Pumpkin Spice Mousse Bliss captures the essence of fall with a light and airy dessert that embodies the warm flavors of pumpkin and spices. This vegetarian-friendly recipe is perfect for those avoiding eggs and milk, making it a delightful option for gatherings or cozy nights in. With its rich pumpkin flavor and hints of cinnamon, ginger, and nutmeg, this mousse is versatile enough to serve as a show-stopping centerpiece or a sweet finish to any meal. Perfect for individual servings or a shared dessert, it pairs beautifully with whipped cream or gingersnap crumbs.

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Overview

This Spiced Pumpkin Mousse Delight is a light and airy alternative to traditional pumpkin pie, perfect for those who crave the flavors of fall without the heaviness of a pie. Infused with warm spices and a hint of ginger, this mousse is a delightful treat for any occasion.

Diet Type

Vegetarian

Allergies

Eggs, Milk

Cuisine

American

Serving Size: 8

Cooking Time: 390 minutes

Ingredients

• 3 Whole eggs
• 1 Cup milk
• 0.75 Cup honey
• 0.5 Cup water
• 1 0.25 Ounces (oz) package unflavored gelatin, packaged
• 1.5 Cups pumpkin puree
• 3 Tablespoons (tbsp) white sugar
• 1 Teaspoon (tsp) cinnamon, ground
• 0.5 Teaspoon (tsp) cloves, ground
• 0.5 Teaspoon (tsp) mace, ground
• 0.5 Teaspoon (tsp) nutmeg, ground
• 0.5 Teaspoon (tsp) ginger, ground
• 1 Teaspoon (tsp) vanilla extract
• 2 Tablespoons (tbsp) crystallized ginger, minced

Steps

1. Pour the 0.5 cups of water into a small bowl and sprinkle the gelatin over it to soften.
2. Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
3. Combine the milk, honey, and spices in a heavy-bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
4. Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
5. Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites.
6. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight.
7. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Enjoy your homemade Pumpkin Spice Mousse Bliss!