Thanksgiving Deliciosity–Super easy pumpkin mousse

Posted: November 17, 2009 | Author: Alyssa | Filed under: Alyssa | Tags: , , | 4 Comments »

I’ve never been a huge fan of pumpkin pie.  Don’t get me wrong, I LOVE the flavor with its sweet, spicy amazingness, I think what always got me was the intense density of the dish.  That is probably why, once I was old enough to try eating my favorite Halloween decoration, I stuck more to stealing a couple bites of my dads pumpkin chiffon pie, which was significantly lighter than the traditional pie.  So when I stumbled across a recipe for pumpkin mousse, I thought that it would be perfect for me since it would have the great pumpkin flavor that I like, but be nice and light in texture.  It took about 15 minutes of actual prep time and so far has the approval of 10 high school freshman and one actual adult besides me.

Pumpkin Mousse: ( as stolen from Dave Leiberman on FoodNetwork.com)

-1 can pumpkin (the 15 oz, not that huge beast of a can)

-3 pints (cups) of heavy cream

-3/4 cup of confectioners sugar

-1/2 tsp pumpkin pie spice

-1 Tbsp vanilla

Seriously this is wicked easy.  Just take the pumpkin, sugar, pie spice and 1 cup of the cream and put it in a sauce pan.  Cook it over medium heat until it is all combined and smooth.  I ended up putting in an extra dash of the spice, just because I wanted the flavor a little stronger.  Once that is cooked, set it aside to cool.  You can put it in the refrigerator if you would like, but I just left mine on the counter to cool, and it took about 20 minutes.  Then take the remaining 2 cups of cream and whip them with the vanilla.  Fold the pumpkin mixture into the whipped cream until it is smooth, and Voila! you have pumpkin mousse….I know, I know…its not REAL mousse with the eggs and everything, but trust me when I say that you barely notice the difference.  I put mine in the fridge to chill for a while and make sure that it set nicely.

I also went a little crazy and made a vanilla bean-cinnamon whipped cream to garnish.  Just whip some cream and put in a dash of cinnamon and vanilla from 1 bean.  I didn’t sweeten it because the mousse was sweet enough, but if you have a bigger sweet tooth, then just use cinnamon sugar rather than just cinnamon

Pumpkin Mousse

Ialso am a big fan of this with a little bit of chocolate syrup added …but I’m a firm believer that everything is better with chocolate :)

Happy Thanksgiving!

TT



Johanna: The Improviser

Never quite follows the recipe. Doesn't really measure. Tastes with her fingers. Somehow, it always works.

Alyssa: The Triple Threat

Can do it all. And modest to boot.

Bakezilla: We Use Mixers Too

She likes to bake. Actually, baking is the only thing she does. It's a passion.

Rita: The Kosher Chick

Restrictions have nothing on her.