1 Video | Photo: Pumpkin Mousse Recipe
Ingredients
- 1 cup half-and-half
- 1 (29-ounce) can pumpkin puree
- 2 cups light brown sugar, lightly packed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 extra-large egg yolks
- 2 packages (4 teaspoons) unflavored gelatin
- 2 ripe banana, finely mashed
- 1 teaspoon grated orange zest, plus more for garnish, optional
- 2 cups cold heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration:
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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By nhawran
on December 19, 2011
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I was worried a little about the review that mentioned that it was watery - so at the end I folded in an additional cup of stiffly whipped cream - it turned out perfectly fine and a slightly different take on the traditional pumpkin pie, however I left out the smashed banana as I just don't care for banana with pumpkin. Friends enjoyed it!
By ipabijan_13142459
Bridgeview, IL
on December 02, 2010
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It seems very good, but mine seemed to turn out too watery. I'm not sure what I did wrong. Also, the recipe on here indicates to "set over a pan of simmering water until hot", but on the video, she indicates to simmer and so the bowl in not touching the water so that it dose not get too hot. So which is it? Hot or not too hot? Like I said, mine turned out liquid, so I am, assuming not too hot. However, I didn't think mine was too hot. It was not bubbling and I was able to dip my finger into the mixture for a little taste.
By barefoot2
on November 13, 2010
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I love Ina, but agree with others that this one didn't work. If I ever made it again, I would definitely leave out the bananas (and the orange zest...they were too strong of flavors. I also think Ina left off some steps. Looking at her Lemon Mousse recipe, I beat the eggwhites and folded them in, and then whipped a cup of heavy cream and folded it in. It was much better and more mousse-like, but the bananas still dominated the flavor. She needs to revisit this basic!!!
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