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Pumpkin Mousse Recipe
|Unflavored gelatin||7 Ounce (7 Envelopes)|
|Orange juice||2 Cup (32 tbs)|
|Canned pumpkin||58 Ounce (2 Cans Of 29 Ounce Each)|
|Granulated sugar||2 Cup (32 tbs)|
|Ground cloves||1 Tablespoon|
|Salt||1 1⁄2 Teaspoon|
|Vanilla ice cream||1⁄2 Gallon, softened|
|Whipped cream||4 Tablespoon|
Serving size: Complete recipe
Calories 7294 Calories from Fat 2166
% Daily Value*
Total Fat 242 g371.6%
Saturated Fat 148.4 g741.8%
Trans Fat 0 g
Cholesterol 918.4 mg
Sodium 4955.5 mg206.5%
Total Carbohydrates 1067 g355.5%
Dietary Fiber 79.9 g319.8%
Sugars 904.4 g
Protein 260 g520.3%
Vitamin A 5301% Vitamin C 570.2%
Calcium 337.1% Iron 173%
*Based on a 2000 Calorie diet
Wrap around outside of dish so collar stands 3 inches above rim.
Fasten with cellophane tape.
Sprinkle gelatin on orange juice to soften.
In large pan, heat pumpkin with next 6 ingredients.
When mixture is hot, stir in gelatin until dissolved; set aside.
In large mixing bowl, with electric mixer at medium speed, beat ice cream smooth; gradually stir into pumpkin mixture; blend.
Pour into souffle dish; chill 5 hours or until set; remove collar; garnish with whipped cream.