This is my family's favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to it's awesomeness. A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten. My husband has consistently chosen this as his dessert of choice every holiday season since then. Nothing makes him happier, during the season of holiday baking, than knowing I am going to make this dessert.
Prior to making this for the first time, I'd never bought a carton of heavy cream before in my life, let alone whipped it into peaks. However, this mousse was a turning point. I discovered that year, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve. I also learned that making this for just two people was not a good idea. I recommend making this only when you have guests!
Pumpkin Mousse
1 packet unflavored gelatin ( 2 1/2 teaspoons)
1/4 cup dark rum
16 oz can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy cream
Sprinkle the gelatin over the run in a small heatproof cup. Let it soften for a few minutes.While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl. Set the cup of gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!
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