Recipe courtesy of Food Network Kitchen
Save Recipe Print
2 hr 25 min
25 min
2 hr
8 servings

Nutrition Info



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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Dark Chocolate Mousse

Recipe courtesy of Bobby Flay

Chocolate-Avocado Mousse

Recipe courtesy of Giada De Laurentiis

Almost-Famous Chocolate Mousse Cake

Recipe courtesy of Food Network Kitchen

Pumpkin-Ginger Smoothie

Recipe courtesy of Food Network Kitchen

Ginger Pumpkin Tart

Recipe courtesy of Claire Robinson

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Pumpkin Ginger Bread Pudding

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories