Pumpkin Mousse - Woodstock Inn,vt

Jean Romero


This recipe came from a good friend of mine Dr. Jay Hunter who I worked with for over 29 years, all the ER doc's were very good cooks. Any way this is a very good recipe, a little hard to make for a beginner but worth it.


☆☆☆☆☆ 0 votes

8 or 10
35 Min
4 Hr
Stove Top


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1 pkg
gelatin, unflavored
1/4 c
2/3 c
1 c
canned pumpkin
1/2 tsp
1/2 tsp
1/4 tsp
1/4 tsp
clove, ground
1 c
heavy whipping cream

How to Make Pumpkin Mousse - Woodstock Inn,vt


  • 1Fold a 24 inch piece of waxed paper lengthwise in thirds. Form a 2 inch collar around a 1 quart,straight sided souffle' dish. Tie with a piece of string to hold in place.
  • 2Sprinkle gelatine over rum in a small bowl. Set bowl in a pan of hot water, and simmer to dissolve gelatine. Remove from hot water. Cool slightly.
  • 3In a large bowl, with electric mixer at high speed, beat eggs until thick & light. Gradually beat in sugar, and continue beating 5 minutes, or until very thick and light.
  • 4In a small bowl, combine pumpkin, cinnamon, ginger, mace and cloves, stir into egg mixture, along with cooled gelatin mixture, blending well.
  • 5With rubber scraper, gently fold 1 cup whipped cream into the gelatine mixture until well combined.Turn into prepared dish, smoothing with spatula. Refrigerate until firm - 4 hours or over night.
  • 6To serve: gently remove paper collar. Decorate top with rosettes of whipped cream and garnish with almond or walnut halves. ENJOY

Printable Recipe Card

About Pumpkin Mousse - Woodstock Inn,vt

Course/Dish: Puddings, Other Desserts
Main Ingredient: Eggs
Regional Style: American
Other Tag: For Kids
Hashtag: #Pumpkin Mousse

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