Traditional Pumpkin Mousse Recipe
This pumpkin mousse is made in the traditional way - with whipped cream & egg whites - a wonderfully festive dessert for the holidays!
Servings: 4 People
Calories: 319kcal
Ingredients
- 1 cup Canned pumpkin puree*
- ⅓ cup Maple syrup
- ¾ teaspoon Pumpkin Pie Spice
- ½ teaspoon Vanilla extract
- Pinch salt
- 3 teaspoon Unflavored gelatin powder
- ⅓ cup water
- 2 Large egg whites
- 1 cup Heavy cream
Instructions
- Combine pumpkin puree, maple syrup, spice, vanilla, and salt together in a large mixing bowl, set aside.
- In a small bowl, sprinkle gelatin over water and allow to soak for 5 minutes.
- Transfer gelatin bowl to microwave, heat in 10-second increments until gelatin melts.
- Pour melted gelatin into pumpkin puree mixture, stir until well incorporated, then set aside while preparing the rest of the ingredients.
- In a separate bowl (stand mixer, ideally!), whip egg whites until stiff peaks form. Carefully fold into pumpkin mixture, stirring until combined.
- Whip cream until stiff peaks form, then carefully fold into the pumpkin mixture, stirring until combined.
- Pour into 4-6 serving glasses, chill until set, about 2 hours.
- Serve with a dollop of whipped cream, and a sprinkle of cinnamon!
Notes
* Be sure to use pumpkin puree, rather than pumpkin pie filling.
Nutrition
Calories: 319kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 60mg | Potassium: 259mg | Fiber: 2g | Sugar: 18g | Vitamin A: 10408IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg