As promised, I’m actually delivering the pumpkin pie mousse recipe THIS week. This recipe is truly a Frankensteinian creation. I enjoyed the pumpkin pie batter I had made for a pie a few weeks ago, and couldn’t stop wondering how it would taste as a mousse. Surprisingly, I was unable to find any pumpkin pie mousse recipes, which ultimately led to me playing mad scientist in the kitchen.
Part of this recipe comes from the original 1950’s Good Housekeeping cookbook. The other half is just a basic recipe for mousse. I wasn’t sure what the results we ultimately be, but damned if the taste doesn’t remind me of biting into a pumpkin pie flavored milk shake.
I *think* I may dish it into a golden graham crust for an extra bit of deliciousness. You can never have too much of that.
Pumpkin Pie Mousse
Serves 5-8, depending on the size of the servings.
- 1 cup cold heavy cream
- 3 large eggs, separated
- 1 tablespoon sugar
- 1 1/2 cups (12 oz) canned pumpkin
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 6 oz. evaporated milk
- Whip the cream to soft peaks, then refrigerate.
- Whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
- Mix the pumpkin, spices & milk until well blended. Mix in the egg yolks.
- Gently stir about one-third of the whipped cream into the pumpkin mixture. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
- Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, top with whipped cream and chocolate shavings. Refrigerate for at least 8 hours.
- Note: The mousse can be refrigerated for up to a day.