Spirited Pumpkin Mousse Recipe
1 ¾ cups canned pumpkin ( I use Libby’s)
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon salt
1/8 teaspoon white pepper
Grated zest of 1 orange
3 tablespoons triple sec
1 package unflavored gelatin
2 tablespoons orange juice (Florida's Natural or Tropicana are good)
4 egg yolks
1/3 cup sugar
¼ cup heavy cream
1 teaspoon vanilla
1 cup heavy cream
6 ginger snaps, crumbled for garnish
1. In large bowl, combine the pumpkin, cinnamon, nutmeg, ginger, salt, pepper, orange zest, and triple sec and stir. Blend very well.
2. Dissolve the gelatin in the orange juice in a small bowl.
3. Combine the egg yolks and the sugar in a small and beat until thick and lemon colored.
4. Scald the ¼ cup cream and vanilla in a small saucepan. Add the softened gelatin to the pan and stir until entirely dissolved. Pour this mixture into the egg yolks, beating continuously.
5. Pour the cream-egg mixture into the pumpkin and stir until smooth.
6. Whip the remaining 1 cup cream until stiff. Reserve about 1/3 cup for the garnish. Fold the cream into the pumpkin mixture. When done put pumpkin mixture into a 2 qt. mold. Cover and chill several hours or over night.
7. To serve, put whipped cream on top the mousse and drizzle the ginger snap crumbs on top.
8. Use sprinkles (ex. ghosts or goblins for Halloween or leaves for Thanksgiving ) to add more color.
Spirited Pumpkin Mousse Recipe