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Pumpkin Mousse

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Ingredients
  Unflavored gelatin 7 Ounce (7 Envelopes)
  Orange juice 2 Cup (32 tbs)
  Canned pumpkin 58 Ounce (2 Cans Of 29 Ounce Each)
  Granulated sugar 2 Cup (32 tbs)
  Ground cloves 1 Tablespoon
  Cinnamon 4 Teaspoon
  Nutmeg 2 Teaspoon
  Ginger 2 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Vanilla ice cream 1⁄2 Gallon, softened
  Whipped cream 4 Tablespoon
Directions

Early in day: Make foil collar for 2-quart souffle dish: Cut 35-inch piece of 12-inch-wide foil; fold in half lengthwise; butter lightly.
Wrap around outside of dish so collar stands 3 inches above rim.
Fasten with cellophane tape.
Sprinkle gelatin on orange juice to soften.
In large pan, heat pumpkin with next 6 ingredients.
When mixture is hot, stir in gelatin until dissolved; set aside.
In large mixing bowl, with electric mixer at medium speed, beat ice cream smooth; gradually stir into pumpkin mixture; blend.
Pour into souffle dish; chill 5 hours or until set; remove collar; garnish with whipped cream.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
French
Course: 
Dessert
Method: 
Sprinkling
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Quick, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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