Pumpkin Mousse


Pumpkin Mousse


¼ cup cold water2015-11-20_8-21-28

1 packet gelatin (about 1 T.)

Organic Pumpkin puree, unsweetened (5 oz.)

4 eggs, separated

6 T. organic maple syrup

1 t. vanilla extract

½ t. almond extract

½ t. allspice

¼ t. salt

pinch of fresh nutmeg (grated)

½ t. ginger (powdered)

pinch of white pepper

2 T. dark Rum

¼ cup sugar

½ t. cream of tartar

1 cup heavy cream

  1. Separate eggs and set aside.


  1. In a small saucepan, add ¼ cup water and sprinkle gelatin. Let sit for a few minutes, then add low heat and stir until dissolved. Do not let it boil!!! Set aside to cool.


  1. Mix together the maple syrup, vanilla, almond extract, allspice, salt, nutmeg, ginger, white pepper and rum.


  1. Place pumpkin puree in a mixing bowl.  Stir in the cooled gelatin. Add the egg yolks and all ingredients from step 3.Whisk until fully blended.


  1. Add sugar and cream of tartar to egg whites and beat (in mixer or by hand) until forms soft peaks. Gently fold this into the pumpkin mixture to combine.


  1. Whip heavy cream to form stiff peaks. FOLD into pumpkin mixture to combine. Divide into serving glasses or ramekins. Cover with plastic wrap and refrigerate 2 plus hours to set.  To serve, add a dollop of fresh whipped cream!


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