By Craig Claiborne and Pierre Franey
- Total Time
- 25 minutes, plus chill time
- Rating
- 5(416)
- Notes
- Read community notes
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal – Thanksgiving or otherwise.
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Ingredients
Yield:About 6 cups
- ¼cup cold water
- 1envelope unflavored gelatin (a scant tablespoon)
- 3eggs, separated
- 1cup sugar, divided
- 1¼cups canned pumpkin puree
- ½teaspoon ground ginger
- ½teaspoon ground cinnamon
- ½teaspoon grated nutmeg
- ¼teaspoon salt, if desired
- ½cup whole milk
- ½cup heavy cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
197 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 4 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
Fill a medium pot with a few inches of water and bring to a simmer.
Step
2
In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
Step
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In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
Step
4
Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
Step
5
Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
Step
6
Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
Step
7
Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.
Ratings
5
out of 5
416
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Cooking Notes
Alyx
I made this for our dessert yesterday, and this is to die for! So perfect for the holidays, and I think it's better than pumpkin pie! I can't believe no one has reviewed it yet. It looked beautiful in a stemmed dessert cup, ready to be served after dinner.
Brooklynite
In step four, you're adding everything to the egg yolk/sugar mixture from step three, then in step five it is referred to as the pumpkin mixture.
Rebecca
This is the EXACT same recipe that my grandmother used for decades to make a "Pumpkin Chiffon Pie". Our family continues to make it to this day.
The only difference is that the whipped cream was served on top, instead of folding it into the mixture; and the pumkin mixture is poured into a cooked pie shell, and chilled overnight. (Although I have chilled it in desert glasses, & topped it with whipped cream on occasion.)
She probably got the recipe from some magazine or a friend.
Gayle
Recipe makes 4 servings in stemmed "pudding" glass dishes for Thanksgiving. Grated whole nutmeg. Used half of sugar. Served with whipped cream and shaved chocolate on top, ginger and chocolate chip cookies.
kandice
This is SO YUMMY. It’s what I’ve always dreamed that pumpkin pie would taste like and be like texturally. Mine turned out more orange than the picture, and this recipe requires about a gajillion bowls, but it’s worth it. Also, when I was thickening the pumpkin/egg custard mixture on the stove, it didn’t get quite as thick as I would expect a custard to get, I gave up after a slightly more thick mixture after about 15 minutes of whisking and it worked out fine.
Melinda
the gelatin made it way too thick and solid- next time, I'll try it without, or no more than half. and I used HALF the sugar, and it was plenty sweet, and HALF the nutmeg, and it still was strong. I also combined roasted butternut squash and pumpkin and milled it. the texture was a bit coarse so next time, I'll bake the pumpkin more and blend it better.
Ellen
Fabulous! Added a garnish of chopped ginger cookies and a dollop of whipped cream. Sensational!
Sue
I've made something similar for years (without the gelatin, since I just can't stand the texture) using about 1/3 c brown sugar -- a bit more or a bit less depending on that year's squash, since I make my own puree. I'd recommend starting about there, tasting as you go, and adding a bit more as needs be. Keep in mind that the mix will taste less sweet when it's cold, and that sweet-lovers can drizzle some maple syrup on top if they'd like.
Maddie
I made this for Thanksgiving and after reading other comments I reduced the sugar and upped the amount of pumpkin (used a whole can) and left out the gelatin. The mousse set nicely but there was a layer of liquid at the bottom. Not sure why this happened; maybe it just warmed up too quickly? Or maybe I’d leave out the milk from the custard next time. Either way it was delicious, and I added some extra spices and a tablespoon of molasses for more flavor!
JHamdan
Someone else mentioned you will use a lot of bowls making this! I think if I made it again I would halve the sugar. It’s just a little cloying. Also, I expect a mousse to be a little more dense than this. It’s quite foamy and light. Which you might like. I put a little graham cracker crust at the bottom of each glass before filling which was a fun addition. Also I might suggest serving with some fresh whipped cream to top it. It would increase the richness and maybe balance out the sweetness.
me
Better than pumpkin pie. Half the sugar. We added more ginger and cinnamon and a bit of cardamom.Makes 8 servings.
Cassie
This is an excellent recipe. I made it last Thanksgiving and am going to again this year. It was a huge hit with my friends and family and a really yummy, lighter alternative to pumpkin pie! Highly recommend trying it.
deb
Be sure to use stainless bowl, as glass won’t work. Very sweet but rich and good
marge
Maybe I didn’t have enough water in my pan, but I couldn’t get the pumpkin mixture to get a “custard like” consistency on the stovetop.
gus
Great recipe! I added a ginger snap on top for texture: all the flavor and texture of pumpkin pie without the heft!
me
Better than pumpkin pie. Half the sugar. We added more ginger and cinnamon and a bit of cardamom.Makes 8 servings.
Debbie Corazzelli
I made this for a lunch with friends tomorrow and while it has a few tricky moves in it, it came out DELICIOUS. Just as described, it's like pumpkin pie in a cloud--light, airy, spiced perfectly. I doubled the recipe. After folding in the second half of the egg whites, I had what seemed to be soft lumps of egg whites, but I was nervous about overmixing. After the whipped cream addition, I still saw soft lumps so I strained the mixture before adding it to the serving bowls. It is perfect!
stampme
This was WAY WAY WAY too sweet, not edible. Did not look like picture, was more pumpkin colored. Whip cream folded in lumpy. Spices off balance.
JHamdan
Someone else mentioned you will use a lot of bowls making this! I think if I made it again I would halve the sugar. It’s just a little cloying. Also, I expect a mousse to be a little more dense than this. It’s quite foamy and light. Which you might like. I put a little graham cracker crust at the bottom of each glass before filling which was a fun addition. Also I might suggest serving with some fresh whipped cream to top it. It would increase the richness and maybe balance out the sweetness.
Angela F
I’m wondering how firm this is. I want to make it for a friend that is not able to chew. Everything must be puréed. If anyone has made this and can advise, please do so!
MIchal
Can brown sugar be used instead of white, to add depth of flavor?
Elayna
is it possible to make this without the gelatin?
Korla
Agar agar is a solid substitute for gelatine.
Eric
I subbed in 2 tablespoons of crushed freeze dried raspberries, in place of the pumpkin and spices was great.
deb
Be sure to use stainless bowl, as glass won’t work. Very sweet but rich and good
dianestable
This recipes does yield a light, fluffy mousse but it is also extremely, cloyingly sweet. Way too much sugar. Also the balance of spices is off. The nutmeg and ginger overpower the cinnamon and taste soapy.
judy rasmuson
Use a spatula while cooking the custard. Or make the custard separate from the purée as it is impossible to tell if the yolks are cooking.
Georgiana
Wow, maybe it's because I'm more of a baker but I found this mousse recipe complex and time consuming. Fortunately our guests and my husband enjoyed it. I found it gelatinous vs mousse-rich and like one of the reviewers I would halve the sugar if I ever made i it again which I won't. Good luck and bon appetit!
Delicious but too sweet
I made this exactly as written and though the texture and spice was beautiful, it was way too sweet. Next time I make this I will cut the sugar in half.
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