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Frozen Pumpkin Mousse

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Submitted by tomrn96

YIELD

6 servings

PREP

20 min

COOK

15 min

READY

1 hrs

Ingredients

¾ 177
CUP ML WATER
¾ 177
CUP ML SUGAR
3 3
EACH EACH EGG WHITES *
1 1
PINCH PINCH CREAM OF TARTAR *
1 ½ 355
CUPS ML PUMPKIN
pureed and drained
1 5
TEASPOON ML PUMPKIN PIE SPICE
2 3E+1
TABLESPOONS ML RUM
1 237

Directions

In a heavy saucepan, boil water and sugar until syrup reaches soft ball stage.

While syrup is boiling, using an electric mixer, beat egg whites with a pinch of cream of tartar until stiff peaks form.

With mixer running, pour hot sugar syrup into egg whites in a steady, thin stream.

Continue beating until mixture is entirely cool (this may take more than 10 minutes).

Fold in pumpkin and pie spice.

Beat rum into whipped cream and fold into pumpkin mixture.

Turn mousse into a souffle dish that has been fitted with a paper collar; freeze at least 4 hours.

Remove mousse from freezer and place in refrigerator about 30 minutes before serving.

Spoon into dessert dishes and serve with gingersnap cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 270 50% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 19mg 1%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 7%
Sugars g
Protein 3g
Vitamin A 202% Vitamin C 5%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Very low in sodium, Low Sodium
 
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