Pumpkin Mousse

12 ingredients
9 steps

Ingredients

  • 2 ounces unflavored gelatin (2 envelopes)
  • 14 cup water
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 8 teaspoons Equal sugar substitute (packets)
  • 1 12 cups canned pumpkin
  • 1 tablespoon dark brown sugar
  • 1 teaspoon cinnamon
  • 12 teaspoon grated nutmeg or 12 teaspoon mace
  • 18 teaspoon allspice
  • 1 tablespoon Bourbon
  • dusting mace (to garnish)

Directions

  1. 1
    Sprinkle the gelatine over the water in a small bowl.
  2. 2
    Let stand 2 minutes, then microwave for 40 seconds.
  3. 3
    In a small saucepan, warm 1 cup of the cream with the vanilla until it bubbles.
  4. 4
    Then stir in the pumpkin and sugar cook for 3 minutes.
  5. 5
    Add the sweetner, the spices and the bourbon.
  6. 6
    Stir in the gelatine.
  7. 7
    Beat the remaining cream to soft peaks and fold into the pumpkin mixture.
  8. 8
    Scoop into a glass or ceramic serving bowl and refrigerate covered until ready to serve, up to 6 hours.
  9. 9
    Decorate the top of the dish with sprinkled mace.

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