Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Roasted Pumpkin Mousse

12 INGREDIENTS • 12 STEPS • 3HRS 10MINS

Roasted Pumpkin Mousse

Recipe
Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.
Add to plan
logo
Roasted Pumpkin Mousse
Save
author_avatar
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
Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.
3HRS 10MINS
Total Time
$2.46
Cost Per Serving
Ingredients
Servings
10
us / metric
Pumpkin
5 cups
Pumpkins, roasted
Spiced Rum
3 Tbsp
Spiced Rum
Ground Cinnamon
2 tsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Salt
as needed
Egg
7
Eggs, separated
Heavy Cream
2 3/4 cups
Heavy Cream
Powdered Confectioners Sugar
1 Tbsp
Powdered Confectioners Sugar
Dark Chocolate
to taste
Nutrition Per Serving
VIEW ALL
Calories
362
Fat
25.0 g
Protein
4.9 g
Carbs
24.8 g
Add to plan
logo
Roasted Pumpkin Mousse
Save
author_avatar
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

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 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 Ground Cinnamon (2 tsp), Ground Ginger (1 tsp), Ground Nutmeg (as needed), Salt (as needed), 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 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 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 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 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 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).
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).
Tags
view more tags
American
Gluten-Free
Shellfish-Free
Fall
Vegetarian
Dessert
Thanksgiving
0 Saved
top