pumpkin pudding with agave

How To Make pumpkin pudding with agave

• 1

  Fill a medium saucepan with a few inches of water and bring to a simmer.
• 2

  n a medium metal bowl, sprinkle gelatin over cold water to soften for 1 minute. Whisk egg yolks into gelatin until smooth. Set bowl over the saucepan of simmering water. Cook gelatin-egg mixture, whisking constantly, until an instant-read thermometer inserted into mixture registers 160°F (71 C), about two minutes.
• 3

  Remove bowl from pan and by hand with balloon whisk, beat egg mixture until cool and thickened, about 5 minutes. You can also use a handheld electric mixer with the whisk attachment. The mixture will be sticky. Beat in pumpkin, agave, spices and vanilla until smooth and combined. Chill pumpkin mixture, covered with plastic film, until thickened and cool, about 30 minutes.
• 4

  Whisk thawed whipped topping into the cooled pumpkin mixture until well blended.
• 5

  Spoon mousse into serving glasses and chill in the refrigerator for a few hours and up to a day ahead to firm up.
• 6

  For a nice presentation, spoon mousse into a pastry bag with a large star tip and pipe into serving glasses, in a spiral. (like soft serve ice cream cones.)
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