5 from 1 vote
Incredible Pumpkin Mousse - get the recipe at barefeetinthekitchen.com
Pumpkin Mousse
Servings: 8 -12 servings, depending on size
  • 1 packet unflavored gelatin 2 1/2 teaspoons
  • 1/4 cup dark rum
  • 16 oz can unsweetened pumpkin puree
  • 1 cup sugar
  • 2 egg yolks
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups heavy cream
  1. 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 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.
  2. 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!