Cathleen's Kitchen

PUMPKIN MOUSSE

Ingredients:

2 packets unflavored gelatin
1/2 cup light rum
1 (1 pound) can unsweetened pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup orange marmalade
2 egg yolks
1/2 tsp grated nutmeg
1/4 tsp ground allspice
1/4 tsp ground mace
1 tsp ground cinnamon
2 tsp vanilla extract
1/2 tsp salt
2 cups heavy (whipping) cream
 

In a small saucepan, sprinkle the gelatin over the rum and bring to a boil over low heat, stirring until the gelatin dissolves.  In a large mixer bowl, combine the pumpkin puree, sugars, marmalade, egg yolks, nutmeg, allspice, mace, cinnamon, vanilla, and salt, and mix thoroughly.  Whisk the hot gelatin mixture into the pumpkin mixture.

In a separate bowl, whip the cream until stiff peaks form.  Carefully but thoroughly fold it into the pumpkin mixture.  Pour into a large glass serving bowl and refrigerate until firm, about 6 hours, or overnight.

Back To Thanksgiving Recipes

Back To Recipe Index