Pumpkin Mousse with candied ginger

By Andrea Buckett

Prev Recipe Next Recipe

Let us know what you think Please fill out this brief survey to help us understand how we can improve your experience

This creamy, dreamy pumpkin mousse is packed with fall flavours like pumpkin puree, brown sugar, and maple syrup and topped with candied ginger and chocolate cookie crumbs.

YIELDS

2H 45 Mins

Ingredients

2 cups pumpkin puree
3/4 cup brown sugar
3 tablespoons maple syrup
2 egg yolks
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup dark rum
1 packet (2 teaspoons) gelatin
1/4 cup minced candied ginger
1 cup 35% cream, whipped to stiff peaks
Chocolate cookie crumbs, for garnish (optional)

Directions

Whisk together the pumpkin puree, brown sugar, maple syrup, egg yolks, cinnamon, allspice and salt.
Place the rum in a small heat-proof bowl. Sprinkle the gelatin over the top and let it sit for five minutes to soften. Fill a small pot with one cup of water and place the heat-proof bowl over top. Gently heat the rum gelatin mixture while stirring until the gelatin is completely dissolved.
Whisk the gelatin mixture into the pumpkin mixture. Stir in the candied ginger.
Fold half the whipped cream into the pumpkin mixture until no streaks of white remain. Fold in the remainder of the whipped cream until no white spots remain.
Portion the pumpkin mousse into fancy cups and place in the refrigerator for a minimum of two hours up to overnight.
Garnish with chocolate cookie crumbs before serving. Enjoy!