Friday, September 3, 2010

An Amazing Pumpkin Mousse

November 4, 2009 by Culinary Cory  
Filed under More

Pumpkin Mousse Close-Up

When I think of “pumpkin” and “Thanksgiving”, I immediately think of pumpkin pie. I suspect having a slice for breakfast, lunch and dinner for the past three days was a clear indication I got that recipe down. Now it was time to turn to something a little lighter….well, in texture…not in calories.

This pumpkin mousse was the most amazing mousse I have ever tasted. It featured just the right balance of pumpkin flavor and spice. By folding whipped cream in the base before serving creates fluffy clouds of goodness. It’s a great alternative to the classic pumpkin pie.

Pumpkin Mousse
Adapted from Use Real Butter Blog

¾ cup & 1 ¼ cup heavy cream, chilled
¾ cup sugar
5 egg yolks
1 ¼ cup pumpkin puree, not pumpkin pie mix
2 Tbl. spiced dark rum
1 ¼ tsp. vanilla
¾ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
1/8 tsp. all spice

Gently stir ¾ cup cream, sugar and egg yolks in a medium sauce pan over medium heat. Continue to stir over the heat until the mixture has thickened to a pudding consistency. This should take about 10 minutes and the thermometer should read 145 degrees. Do not allow it to come to a boil, it will scramble the eggs.

Add the pumpkin puree, rum, vanilla, cinnamon, ginger, nutmeg, salt and all spice to a large mixing bowl. Gently pour the egg mixture through a mesh strainer into the mixing bowl to ensure any possible egg chunks are captured. Whisk entire mixture until well combined. Cover the bowl in plastic wrap and allow to chill in the fridge for an hour.

Whip the 1 ¼ cup heavy cream until soft peaks form. Carefully fold the whipped cream into the pumpkin mixture. To add more body, chill the mousse before serving but it can also be served immediately. Serves 4 – 6 people as a dessert side.

Authors Note: You can prepare this in advance by making the pumpkin mixture up until folding in the whipped cream. The base holds in the fridge really well for at least a day in advance. Then fold in the whipped cream before serving.

Share with Your Friends:
  • StumbleUpon
  • Facebook
  • MySpace
  • Technorati
  • Digg
  • del.icio.us
  • Google Bookmarks
  • Reddit
  • Yahoo! Buzz
  • Tumblr
  • Twitter
Bookmark and Share Email Print This Recipe Print This Recipe  Subscribe to Culinary Cory

Comments

6 Responses to “An Amazing Pumpkin Mousse”
  1. damn. i’d like to stick my finger in that right now. ok, that sounded gross but you know what i mean.

  2. Kevin says:

    A pumpkin mousse is a great idea!

  3. N says:

    Oh. My. Gosh. I want that pumpkin mousse. Now. I think I may have found Thanksgiving dessert. We try to make a non pumpkin-pie dessert, usually pumpkin cheesecake or pumpkin creme brulee, but I think this year will be this mousse.

  4. Oh that looks good!

    Hubs is a complete pumpkin addict and…I’m not *that* big a fan of pumpkin pie (cheesecake, YES, pie, no). This looks like a great compromise!

    Thanks for sharing. :)

  5. Amanda says:

    Yum! Sounds like a pumpkin cheesecake I’ve made in the past. I should really dig out that recipe!

What Do You Think?

Don't forget to keep the conversation going on: CC Facebook Fan Page | Twitter @culinarycory!

LinkWithin Related Stories Widget for Blogs