Pumpkin Mousse

Nutrition Information (per serving)

2 g
26 mg
12 g
6 g
1 g
56 mg

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

  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.

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