Pumpkin Mousse

Name: Pumpkin Mousse
Prep time: 15 min
Cook time: 4 min
Total time: 259 min
Yield: 8
Cuisine: American
Ingredients: 1 tsp Gelatin (1 packet unflavored gelatin (2 1/2 teaspoons)); ¼ cup Dark Rum (¼ cup dark rum); 16 oz Pumpkin Purée (16 ounces can unsweetened pumpkin puree); 1 cup Granulated Sugar (1 cup sugar); 2 pieces Egg Yolks (2 egg yolks); ¼ tsp Nutmeg (¼ teaspoon nutmeg); 0.13 tsp Ground allspice (⅛ teaspoon allspice); 1 tsp Cinnamon (1 teaspoon cinnamon); ½ tsp Ginger (½ teaspoon ginger); 1 ½ tsp Vanilla (1½ teaspoons vanilla extract); ½ tsp Kosher Salt (½ teaspoon kosher salt); 2 cup Heavy Cream (2 cups heavy cream)

Pumpkin Mousse - Dessert (American)

259 minAmerican

Servings8

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Pescatarian

Steps

1Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes. While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl.
2Set the cup of softened gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
3Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!