RECIPE
12 INGREDIENTS12 STEPS3HR 10MIN

Roasted Pumpkin Mousse

Love This Recipe?
60 Saved
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.
GO TO BLOG
Thanksgiving is the perfect excuse to fancy it up by making this dreamy spiced pumpkin mousse.

3HR 10MIN

Total Cooking Time

12

Ingredients
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.
GO TO BLOG
Ingredients
US / METRIC
Servings:
10
Serves 10
5 cups
Pumpkins , roasted
3 Tbsp
Spiced Rum
1/2 Tbsp
Ground Cinnamon
1/4 tsp
Ground Nutmeg
1/4 tsp
7
Eggs , separated
2 3/4 cups
Heavy Cream
1 Tbsp
Powdered Confectioners Sugar
to taste
ADD TO MY SHOPPING LIST

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.

Directions

HIDE 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 Ground Cinnamon (1/2 Tbsp) , Ground Ginger (3/4 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 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) .

Share Your Comments

Tap to Rate:
Leave a comment

Tags

VIEW MORE TAGS
60 Saved
You're one smart cookie! 🍪
By using this site, you agree to the use of cookies by SideChef and our partners for analytics and personalized content. ACCEPT
Make cooking easy
Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app.