November Recipepalooza: Ginger Pumpkin Mousse
When I made this dessert for a holiday open house, I went a little overboard and there was a lot left over. A friend asked if she could take some home to share with her family. Truth be told, she never shared – it’s that good! It’s a nice light ending to a hearty Thanksgiving dinner and perfect with Tillamook Vanilla Bean Ice Cream (or be daring and serve with Tillamook Sticky Bun Ice Cream!)
GINGER PUMPKIN MOUSSE
4 eggs
7 tbsp. granulated sugar
1 tbsp. unflavored gelatin
1 ½ cups pumpkin puree or canned pure pumpkin (not pumpkin pie filling)
¾ tsp. cinnamon
1 tsp. freshly grated ginger
¼ tsp. grated nutmeg
1 cup heavy cream
Beat eggs with sugar until mixture is light colored and thick. Add gelatin and beat to blend well. Mix in pumpkin puree and spices and chill until mixture begins to set, about an hour.
Whip cream into soft peaks and fold into pumpkin mixture. Pour into a large serving bowl and chill for 4 or more hours. Enjoy!
Photo: Flickr/Melanie Tata (Creative Commons)
