To begin, I think I just need to come clean and admit that I am decidedly NOT a pumpkin pie person. I know this is a controversial position to take, particularly as Thanksgiving approaches, and Instagram is all, “pumpkin pie this and pumpkin pie that,” but I am hoping to keep the haters at bay cause here’s the thing: I am not anti-pumpkin, I am just anti-pumpkin in the form of pie.Pumpkin mousse, for instance, is a whole other story (as are pumpkin whoopie pies and pumpkin cake with chocolate bourbon buttercream (recipe for this coming soon!)). It all started when I hosted Thanksgiving a few years back and knew I had to accommodate my pumpkin-loving mother-in-law, but was dead set against making her a traditional pie. Instead, I developed a recipe for pumpkin CHIFFON pie, with a filling lighter, fluffier, and WAY more delicious than its denser, heavier cousin that fills the traditional pie.The pie was sublime with the ability to turn people who were just “meh” about pumpkin desserts, into pumpkin fanatics. Here, I have fiddled with the filling of said chiffon loveliness, and done away with the crust altogether, filling small ramekins with the pumpkin mousse and topping each one with cinnamon whipped cream. Please serve extra whipped cream at the table – I, for one, like dolloping on additional cream as I eat, so every bite is as cream-filled as the first. But maybe that’s just me? Finally, it is not a coincidence that I have posted this recipe for a pumpkin dessert today, as I am joining tons of other bloggers in a virtual pumpkin party! Click here to see all of the amazing pumpkin treats (both sweet and savory) that my blogging pals are sharing today.
Pumpkin Mousse with Cinnamon Whipped Cream
- 1 envelope 2 1/4 tsp powdered gelatin
- 1/4 cup water
- 4 eggs separated
- 2/3 cup light brown sugar
- one 15 ounce can pumpkin puree
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 2/3 cup heavy cream
- 1/2 cup granulated sugar
- FOR THE WHIPPED CREAM TOPPING
- 1 1/2 cups heavy cream
- 1/4 tsp cinnamon
- 1/4 cup confectioners' sugar
- 1/2 tsp pure vanilla extract
To make the mousse
- Have ready eight 1/2 cup ramekins.
- Pour the water into a small dish and sprinkle the gelatin over it. Set aside.
- In a medium-sized sauce pan, whisk the yolks, brown sugar, pumpkin, salt, spices, and heavy cream until combined. Place over medium to medium high heat and, whisking constantly, cook the filling for about 10 minutes, or until slightly thickened. Remove from the heat.
- Add the gelatin plus the water it has bloomed in and whisk to combine. Transfer the filling to a medium-sized bowl and set aside to cool to room temp (you can speed this up by placing the filling over a bowl of ice water and stir frequently).
- Once the filling has cooled, in the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the whites, until frothy, gradually adding the granulated sugar, and continue beating until the whites form stiff peaks. Gently fold the whites into the cooled filling.
- Transfer the filling to the ramekins, smoothing out the tops with an offset spatula. Cover with plastic wrap and place on a cookie sheet and into the fridge to set up, about two hours.
- TO MAKE THE WHIPPED CREAM TOPPING
- Place the cream, cinnamon, confectioners' sugar, and vanilla together in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, Whisk the cream until medium to stiff peaks form. Generously dollop the cream on top of each ramekin; and serve with extra whipped cream on the side.