Pumpkin Mousse

Name: Pumpkin Mousse
Total time: 259 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 1 packet unflavored gelatin (2 1/2 teaspoons); ¼ cup dark rum; 16 ounces can unsweetened pumpkin puree; 1 cup sugar; 2 egg yolks; ¼ teaspoon nutmeg; ⅛ teaspoon allspice; 1 teaspoon cinnamon; ½ teaspoon ginger; 1½ teaspoons vanilla extract; ½ teaspoon kosher salt; 2 cups heavy cream

Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family's favorite pumpkin dessert.

⏱️ 259 min 🔪 Prep: 15 min 🔥 Cook: 4 min 📊 Hard 👁️ 26 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

8 servings

1 packet unflavored gelatin (2 1/2 teaspoons)
¼ cup dark rum
16 ounces can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
¼ teaspoon nutmeg
⅛ teaspoon allspice
1 teaspoon cinnamon
½ teaspoon ginger
1½ teaspoons vanilla extract
½ teaspoon kosher salt
2 cups heavy cream

Steps

Sprinkle 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.
Set 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.
Whip 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!