Pumpkin Mousse

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
110
protein 
2 g
sodium 
26 mg
carbohydrates 
12 g
fat 
6 g
fiber  
1 g
cholesterol 
56 mg
Servings 
12
Ingredients 

¾ cup canned pumpkin
¾ cup 2% milk
¾ cup water
½ tsp cinnamon
¼  tsp allspice
½  tsp nutmeg
Pinch ground cloves
½  tsp ground ginger
1½ Tbsp cornstarch
¼ cup brown sugar
⅓ cup cane sugar
2 large eggs
1 tsp unflavored gelatin
¾ cup heavy whipping cream

Instructions 
  1. In a medium saucepan, over medium-low heat, combine pumpkin, milk, water, spices, cornstarch, and sugars. Continue heating for 10 to 15 minutes until mixture is bubbling.
  2. In a medium bowl, whisk eggs. Continue mixing and slowly add hot pumpkin mixture into eggs. Pour mixture back into saucepan and return to heat, cooking until thickened. Do not allow to boil. Stir in gelatin. Cool quickly by pouring pumpkin mousse mixture into a shallow pan or ice bath. Place in refrigerator for at least 6 hours or overnight.
  3. In medium bowl, using a hand held mixer, whip heavy cream until stiff peaks form. Gently fold whipped cream into the pumpkin mixture.
  4. Scoop ⅓ cup mousse into 4-ounce individual ramekins and dust with cinnamon.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.