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Pumpkin Mousse Recipe

Serves 4


  • 10 oz canned pumpkin
  • 1/2 cup sour cream
  • 1/2 cup cream cheese
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground ginger
  • 2 egg yolks
  • 1 1/2 cups whipping cream
  • 2 egg whites
  • Crystallized ginger, finely chopped (for garnish)


1. In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
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, mix the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.
6. Chill for 4 to 6 hours.
7. Top with remaining whipped cream and finely chopped crystallized ginger.


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Main Ingredient:Vegetable / Pumpkin

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