Frozen Pumpkin Mousse
Frozen Pumpkin Mousse is a make ahead dessert perfect for any fall or winter buffet. It can be served frozen or chilled but the bonus is that gluten free eaters love individual portions of everything.
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Ingredients
- ¾ cup whipping cream (first amount)
- ¾ cup sugar
- 5 egg yolks
- 1¼ canned pumpkin puree (not pumpkin pie filling)
- 1¼ teaspoon vanilla
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground allspice
- 1¼ cup whipping cream (second amount)
- OPTIONAL GARNISH – toasted pumpkin seeds, pumpkin seed brittle, ground cinnamon or a cinnamon stick
Instructions
- In a medium saucepan whisk whipping cream (first amount), sugar and egg yolks. Place over medium-low heat and stir until thickened to pudding consistency, about 10 minutes. Don’t boil.
- In a large bowl combine pumpkin, vanilla and spices. Add cooked mixture, stir to combine and refrigerate until cold, about 45 minutes. This can be done a day in advance.
- In a clean bowl of electric mixer beat whipping cream (second amount) until it holds soft peaks. Reserve about ½ cup for garnish.
- Mix remaining whipped cream into the pumpkin mixture. Portion into glasses, cover and freeze if desired.
- Allow frozen mousse to sit at room temperature for 30-45 minutes before serving.
- Serve with a dollop of whipped cream and any additional garnish as desired.