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Pumpkin Mousse

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  Eggs 2 , lightly beaten
  Honey 1⁄4 Cup (4 tbs)
  Date sugar 2 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1 Pinch
  Ground nutmeg/1 teaspoon freshly grated nutmeg 1 Pinch, freshly grated
  Dried skim milk powder 1 Tablespoon
  Canned unsweetened pumpkin puree 14 Ounce (1 Can)
  Half and half 1 Cup (16 tbs)
  Spa cream 1 Cup (16 tbs) (Made Without Sweetener)

Preheat the oven to 325° F.for smaller molds or 300° F.for one large dish.
Butter eight 1/2-cup souffle molds or a 1 quart souffle dish.
Whisk the eggs in a mixing bowl, add the honey, Equal, spices, and dry milk, and mix well.
Add the pumpkin and half-and-half and whisk until completely blended.
Pour into the molds.
Place the molds in a baking pan at least 1 1/2 or 2 inches deep.
Pour enough very hot tap water into the baking pan to reach halfway up the molds.
Bake the smaller molds for 40 to 50 minutes, the 1 quart dish for 1 1/4 hours.
Remove the molds from the baking pan and let cool to room temperature.

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