- 3 eggs, separated
- 1 cup sugar
- 1 ¼ cups canned pumpkin puree
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- ¼ teaspoon salt, if desired
- ½ cup milk
- 1 envelope unflavored gelatin
- ¼ cup cold water
- ½ cup heavy cream
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
403 calories; 15 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 2 grams dietary fiber; 54 grams sugars; 8 grams protein; 183 milligrams cholesterol; 231 milligrams sodium
About six cups
- Put the egg yolks and one-half of the sugar in a thin metal mixing bowl. Beat briefly with a wire whisk.
- Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl in a basin of barely simmering water and beat constantly with the whisk (this could be done with a portable electric mixer, but it tends to splatter) until the mixture thickens and becomes custardlike.
- Blend the gelatin with water and when it is softened, pour and scrape it into the pumpkin mixture. Pour and scrape the mixture into a mixing bowl.
- Beat the egg whites until they are partly stiff and add the remaining sugar, beating until the whites are stiff. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
- Beat the cream until it is stiff and fold it into the mousse. Chill until set.
25 minutes, plus chill time