12 INGREDIENTS • 12 STEPS • 3HRS 10MINS

Roasted Pumpkin Mousse

Name: Roasted Pumpkin Mousse
Total time: PT11400.0S
Yield: 10
Ingredients: 21 ounce Pumpkin; 3 teaspoon Vanilla Extract; 3 tablespoon Spiced Rum; 1 1/2 teaspoon Ground Cinnamon; 3/4 teaspoon Ground Ginger; 1/3 teaspoon Ground Nutmeg; 1/3 teaspoon Salt; 7 Egg; 3/4 cup Granulated Sugar; 2 3/4 cup Heavy Cream; 1 tablespoon Powdered Confectioners Sugar; to taste Dark Chocolate

Recipe

Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.

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Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.

Julia Eats

Julia Eats is a blog that aims to share the fun of exploring and learning about local gastronomy on their food crawls throughout the world.

https://juliaeats.com

3HRS 10MINS

Total Time

$2.46

Cost Per Serving

Ingredients

Servings

10

us / metric

5 cups

Pumpkins, roasted

1 Tbsp

Vanilla Extract

3 Tbsp

Spiced Rum

1 tsp

Author's Notes

This recipe calls for Vanilla-Infused Rum. To make Vanilla-Infused Rum split open a few vanilla beans and soak them in a small bottle of rum for a few weeks.

Cooking InstructionsHide images

step 1

Roast the Pumpkins (5 cups).

step 2

Scoop and measure pumpkin flesh. Puree pumpkin in a food processor, or in a large bowl with an immersion blender and blend until smooth.

step 3

In a large bowl, combine the pumpkin with Simply Organic Cinnamon, Ground (1 tsp), Ground Ginger (1/2 tsp), Ground Nutmeg (1/4 tsp), Salt (1/4 tsp), Vanilla Extract (1 Tbsp) and Spiced Rum (3 Tbsp). Mix well.

step 4

Prepare an ice bath in a large bowl filled halfway with ice water.

step 5

Separate the yolks of 7 Eggland's Best Classic Eggs (7). Save the whites for another purpose.

step 6

Combine egg yolks in a small sauce pan with the Granulated Sugar (3/4 cup) and Heavy Cream (1 cup). Cook slowly over low heat while constantly stirring until thick enough to coat the back of the spoon, about 10 to 15 minutes.

step 7

Transfer the custard to a heatproof bowl, set it in an ice-bath and stir until it is cool.

step 8

Stir the custard into the pumpkin mixture until well combined.

step 9

In a separate bowl, beat Heavy Cream (3/4 cup) until it roughly doubles in volume and stiff peaks are formed.

step 10

Fold half of the whipped cream into the pumpkin to lighten the mixture. Then add remaining whipped cream and gently fold until completely incorporated.

step 11

Spoon mousse into cups for individual servings, or into a serving bowl or terrine. Chill until set – several hours or overnight.

step 12

Before serving, whip Heavy Cream (1 cup) with Powdered Confectioners Sugar (1 Tbsp) and 3 tablespoon vanilla-infused rum until soft peaks form. Top mousse with whipped cream and garnish with Dark Chocolate (to taste).