This is a print preview of "Frozen Pumpkin Mousse" recipe.

Frozen Pumpkin Mousse Recipe
by Global Cookbook

Frozen Pumpkin Mousse
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  Servings: 6

Ingredients

  • 3/4 c. WATER
  • 3/4 c. SUGAR
  • 3 x EGG WHITES
  • 1 pch CREAM OF TARTAR
  • 1 1/2 c. PUMPKIN, pureed and liquid removed well
  • 1 tsp PUMPKIN PIE SPICE
  • 2 Tbsp. RUM
  • 1 c. WHIPPING CREAM, beaten till stiff peaks form

Directions

  1. In a heavy saucepan, boil water and sugar till syrup reaches soft ball stage (238-degrees F on a candy thermometer).
  2. While syrup is boiling, using an electric mixer, beat egg whites with a healthy pinch of cream of tartar till stiff peaks form. With mixer running, pour warm sugar syrup into egg whites in a steady, thin stream. Continue beating till mix is entirely cold (this may take more than 10 min). Mix in pumpkin and pie spice.
  3. Beat rum into whipped cream and fold into pumpkin mix. Turn mousse into a souffle dish which has been fitted with a paper collar; freeze at least 4 hrs.
  4. Remove mousse from freezer and place in refrigerator about 30 min before serving. Spoon into dessert dishes and serve with gingersnap cookies.