Pumpkin mousse

November 25, 2010

Pumpkin Mousse, Home recipe, inspired by something I read online for chocolate mousse.

1 15oz can pumpkin puree
¾ cup sugar
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
3 egg whites

Drain the pumpkin into a cheese-cloth lined strainer and set over a bowl for about 30 minutes. When drained, add ½ cup sugar, cinnamon, nutmeg and ginger. Stir well.

Whip the egg whites on the high speed of a hand mixer until soft peaks form. Slowly add the remaining ¼ cup sugar and beat to firm peaks.

Gently fold the egg whites into the pumpkin mix until it is all incorporated. Spoon into serving dishes. Serve room temperature or chill.

How I did it: I didn’t drain the pumpkin, which is why I know you need to do this. The mousse separates and needs stirred before serving. Don’t put it into a pie shell or it will make it soggy.

This was delicious and seemed very rich but is low cal and no fat.