Recipe courtesy of Food Network Kitchen
Total:
2 hr 25 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

Directions

Put about 1-inch of water in a saucepan and bring to a simmer over medium heat. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.

Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the ginger.

In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap. Chill mousses for at least 2 hours and up to 24 hours.

Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.

IDEAS YOU'LL LOVE

Frozen Mocha Mousse

Recipe courtesy of Ina Garten

Peanut Butter Mousse

Recipe courtesy of Food Network Kitchen

Pumpkin-Ginger Smoothie

Recipe courtesy of Food Network Kitchen

Creamy Ginger Pumpkin Pie

Recipe courtesy of Andy King

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking