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Pumpkin mousse...

Elisabeth's picture

Pumpkin mousse... (post #63663)


I would like to make a pumpkin mousse or something like it for Thanksgiving. Something to be served in individual dishes with perhaps whipped cream and a thin ginger cookie? I like the texture of a good chocolate mousse, how can I do this with pumpkin? I haven't made panna cotta before, would that work? It seems like there is so much cream in the concoction of either of these that I wouldn't want to top either with cream. Any ideas?

Gretchen's picture

(post #63663, reply #1 of 19)

How about pumpkin creme brulee?  I had a buttermilk panna cotta at our culinary arts week-end (a Cooking Light recipe I think) that was delicious. Don't know about how the pumpkin could go in but I'd be amazed if there isn't a recipe.


VAgardengirl's picture

(post #63663, reply #2 of 19)

I bet you could play with a pumpkin cheesecake recipe and get what you're looking for.  Maybe do a maple or ginger cookie/shortbread topping?

When the miseries strike and you're down in the dumps, food transformed by love and memorey becomes therapy.

When the miseries strike and you're down in the dumps, food transformed by love and memory becomes therapy.

Biscuit's picture

(post #63663, reply #3 of 19)

I have a fabulous pumpkin creme brulee recipe that I serve in individual cups with a very very thin ginger cookie and a piece of candied orange peel.  It's pretty, easy, TDF, and best of all - you make it a day or two ahead of time.  Would be more than happy to share it and the cookie recipe with you if you'd like to try it.  I'll be honest though - it is not for the diet conscious.  I make and serve it in 6 oz. ramekins.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

VAgardengirl's picture

(post #63663, reply #4 of 19)

Biscuit, would you mind posting that for me?  That sounds lovely!

Also just did a search here and found "Pumpkin Souffle with Cinnamon Anglaise" from Todd English posted, ref. post # 679.112, if that helps Elizabeth!

When the miseries strike and you're down in the dumps, food transformed by love and memorey becomes therapy.

Edited 10/11/2005 4:13 pm ET by VAgardengirl

When the miseries strike and you're down in the dumps, food transformed by love and memory becomes therapy.

KitchenWitch's picture

(post #63663, reply #5 of 19)

What cookie do you use? the Luchetti Snappy one?


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Biscuit's picture

(post #63663, reply #6 of 19)

Yes, that one.  Snappy Gingersnaps.  I roll it and freeze it like normal, but when I go to bake them I slice them very, very thin and bake until crisp.

Here's the brulee recipe.  It seems like only a tiny bit of pumpkin, but trust me - this is very pumpkin-y and rich.

Pumpkin Creme Brulee

4 - 5 servings

  • 2 c. heavy cream
  • 1/8 tsp. cinnamon
  • 2 pinches fresh nutmeg
  • 1 pinch ground ginger
  • 4 yolks (large eggs)
  • 1/2 c. sugar
  • pinch salt
  • 1/4 c. solid-pack pumpkin puree (use the canned stuff)
  • 1/3 c. raw sugar

Heat the cream and spices to scald; set aside to steap for about 15 minutes.  Whisk the yolks, sugar and salt together; temper in the cream, then whisk in the pumpkin.  Strain the mixture through a fine mesh sieve (very important!!) and pour into 6 oz. ramekins.  Bake in a bain marie (water bath) at 300 degrees F. for about 30-40 minutes.  Let cool, the wrap in plastic and refrigerate overnight (at least - can be done 2 days ahead).  Sprinkle each with raw sugar, torch to caramalize the sugar, and serve.

"When a stupid man is doing something he is ashamed of, he always declares that it is his duty."  - George Bernard Shaw

Jean's picture

(post #63663, reply #8 of 19)

That's Gale Gand's recipe except she uses 1 1/2cups cream and 1/2 cup milk instead of all cream. You just saved me some typing. Thanks.

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Elisabeth's picture

(post #63663, reply #10 of 19)

Oh gosh, now I have to try that too. Might as well add panna cotta to the list as well. Lots o' cream. Oh no, don't have any nice ramekins, just the cheap ones I feed the cats in and DH won't want to eat from those. And then there is the food processor I'm planning to get...I'll be broke and fat before Thanksgiving!

Thanks for posting the recipe Biscuit, and thanks to all for pumpkin inspiration! I'll be posting my results.

MadMom's picture

(post #63663, reply #11 of 19)

Speaking of pumpkins, which I don't particularly care for (don't like pumpkin pie or cookies, etc.), I love pumpkin soup.  Does anyone have a killer recipe they would like to share?

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Memsahib's picture

(post #63663, reply #14 of 19)

Like you, I'm not a real fan of pumpkin anything, but I served this soup last Thanksgiving and it was a hit, so here is my recipe for Ginger Pumpkin Bisque. Try it, you'll like it!

3/4 cup chopped shallots
1/2 cup chopped onion
2 tsp grated gingerroot
2 tbsp walnut oil
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 16-oz can pumpkin
1/3 cup maple syrup
2 bay leaves
1/4 tsp cinnamon
1/4 tsp dried thyme, crushed
1/4 tsp white pepper
1/8 tsp cloves
1 cup whipping cream
1/2 tsp pure vanilla extract

In a 3-qt saucepan cook shallots, onion, and gingerroot in the walnut oil until tender but not brown. Stir in flour. Add chicken broth and cider all at once. Cook and stir over medium heat till thickened and bubbly. Stir in pumpkin, maple syrup, bay leaves, cinnamon, thyme, pepper and cloves. Return to boiling. reduce heat, cover, and simmer for 30 minutes.

Remove from heat and discard bay leaves. Cool slightly. Blend mixture in 3 or 4 batches in a blender. If soup is not of sufficiently smooth consistency, put through a sieve. Return to saucepan, stir in whipping cream and vanilla. Heat through but don't boil. Makes 8 cups.

Note: you can cook and blend the pumpkin mixture up to 24 hours ahead, and chill. To serve, heat the soup, stir in the cream and vanilla, and heat through.

"Of soup and love, the first is best" - Spanish proverb

Let me know how you liked it. Don't remember the source of the recipe. Might have been FC.

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dlish's picture

(post #63663, reply #7 of 19)

I've made this one (from the epicurious site). It's really good! I served at an event I catered -- piped onto a gingersnap cookie and sprinkled with crystalized ginger.


1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons cold water
3 large egg yolks
3/4 cup sugar
1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups well-chilled heavy cream
1 1/2 teaspoons vanilla

18 gingersnaps

In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.

In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).

Just before serving, garnish mousses with remaining 6 whole gingersnaps.
Serves 6.

Elisabeth's picture

(post #63663, reply #9 of 19)

Yumm, I'll have to try that, thank you! I came across a recipe for a pumpkin baked pudding that I might try for a lower fat possibility even though I really am a fan of whipped cream. The texture will be the deciding factor. Hmmm, I don't have a thermometer. Is the exact temperature crucial?

dlish's picture

(post #63663, reply #12 of 19)

I think you might be able to do it w/o a thermometer. If you don't mind risking a small burn, just heat the egg mixture to where it's really hot to the touch.

The first time I made it, I really messed it up. I cooked the mixture to temp. using my thermometer. The egg mixture was overdone and was almost like hard candy. (I'm sure my thermometer was to blame.) So, I started over and just cooked to eggs until they were thickened and really hot to the touch. The mousse tunred out really great and had a nice texture.

Just remember to keep whisking those eggs!

macy's picture

(post #63663, reply #13 of 19)

Do you have a recipe for pumpkin chiffon pie? The filling is very similar to the spiced mousse recipe already posted, except that it is lightened with the beaten egg whites from the separated eggs instead of whipped cream. It works fine served as mousse and it is much lower in fat, so you could save your whipped cream for the top. I can post the recipe if you're interested.

Elisabeth's picture

(post #63663, reply #16 of 19)

That's a good idea. I have the Pumpkin Gelatin Chiffon Pie in my old Joy of Cooking. That reminds me of a "Chocolate Cloud" recipe the Knox company put in an add back in the 70's. I thought is was so cool that I could have a pseudo mousse in my favorite flavor and not die from the fat content. I'll bet it works better with pumpkin though, non-fat chocolate...well.

macy's picture

(post #63663, reply #17 of 19)

The chiffon type was the first pumpkin pie I ever liked. Now I love the traditional pumpkin pie and variations too, so I guess it paved the way :-)  My grandfather was diabetic, and he could splurge a little on this since it was lighter without the crust. I mounded his in a ramekin or crystal bowl and the rest in a pie shell or crumb crust. A margarita or martini glass would be pretty.

Pumpkin isn't as smooth as chocolate. That never bothered me, but you can get it smoother by processing the pumpkin in a blender with the milk. This recipe was clipped from an Illinois newspaper by my aunt Hilda almost 35 years ago, when pumpkin still came in 16-oz cans.

Pumpkin Chiffon Pie

1/2 cup brown sugar

1 tablespoon gelatin

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 can pumpkin

3 egg yolks

3/4 cup milk


3 egg whites

1/3 cup sugar


1 pie shell, baked


In a saucepan, stir together brown sugar, gelatin, salt and spices. Blend pumpkin, egg yolks and milk; stir into brown sugar mixture. Cook over medium heat, stirring constantly, just until mixture boils. Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.


Beat egg whites until foamy. beat in granulated sugar a little at a time; continue beating until stiff and glossy. Do not underbeat. Fold pumpkin mixture into meringue. Pile into baked pie shell. Chill at least 6 hours or until set. If desired, garnish with whipped cream.

Edited 10/16/2005 2:03 pm by macy

Elisabeth's picture

(post #63663, reply #18 of 19)

Thank you! I picked up some ingredients today and plan to test these yummy pumpkin ideas this week. Aunt Hilda's recipe is on the list. Hope the farm has some pumpkins left for me.

Gretchen's picture

(post #63663, reply #19 of 19)

The temp is critical since if you overcook the eggs you will scramble them.  My DMIL made gallons of "boiled custard" which is what this base is (in my opinion) and she cooked it until it just coated the back of a silver spoon.  However, you DO need a thermometer--meat and other stuff.  They aren't expensive.


Andrew635's picture

(post #63663, reply #15 of 19)

I would take a chocolate mousse recipe that you like and sub pumpking instead of chocolate, but lighten the pumpkin with some beaten egg whites.