Pumpkin Mousse
10 oz Canned pumpkin 1/2 c Sour cream 1/2 c Cream cheese 1 c Sugar 1/2 ts Salt 2 ts Pumpkin pie spice 1 ts Ground ginger 2 Egg yolks 1 1/2 c Whipping cream 2 Egg whites
Ingredients
- 10ozcanned pumpkin
- 1/2cup sour cream
- 1/2cup cream cheese
- 1cup sugar
- 1/2tsp salt
- 2tsp pumpkin pie spice
- 1tsp ground ginger
- 2egg yolks
Directions
- 1
10 oz Canned pumpkin 1/2 c Sour cream 1/2 c Cream cheese 1 c Sugar 1/2 ts Salt 2 ts Pumpkin pie spice 1 ts Ground ginger 2 Egg yolks 1 1/2 c
- 2
Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy
- 3
Add egg yolks and beat for 3 minutes
- 4
Remove mixture from heat and refrigerate for 10 minutes
- 5
Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully
- 6
Chill for 4-6 hours
- 7
Top with remaining whipped cream and finely chopped crystallized ginger
- 8
Serves 4 to 6 * Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy * Typed for you by Karen Mintzias