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Pumpkin Mousse Recipe
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Canned pumpkin puree||16 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Finely chopped candied ginger||2 Tablespoon|
|Grated orange rind||1 Teaspoon|
|Bourbon||1⁄4 Cup (4 tbs)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
Calories 419 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 10.5 g52.3%
Trans Fat 0 g
Cholesterol 162.4 mg
Sodium 80 mg3.3%
Total Carbohydrates 52 g17.4%
Dietary Fiber 2.5 g10%
Sugars 45.6 g
Protein 10 g19%
Vitamin A 250% Vitamin C 7.6%
Calcium 11.2% Iron 10.1%
*Based on a 2000 Calorie diet
2. Beat the 3 egg yolks in a small bowl. Blend in about 1/2 cup of the hot pumpkin mixture; then stir the yolk mixture back into the saucepan. Heat the saucepan over medium heat, stirring constantly, for 1 minute longer. Do not boil. Pour the mousse mixture into a large bowl. Stir in the ginger, orange rind and bourbon.
3. Place the bowl in a pan of ice and water. Chill in the refrigerator, stirring occasionally, until the mixture mounds slightly when spooned.
4. Beat the egg whites in a medium-size bowl until soft peaks form. Gradually beat in the granulated sugar until the meringue forms stiff, but not dry, peaks.
5. Fold the meringue, then the whipped cream into the pumpkin mixture. Pour the mousse into a 6-cup glass serving bowl or souffle dish. Chill the mousse, covered, for up to 4 hours. Garnish the mousse with additional whipped cream and candied ginger, if you wish.