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Dairy Free Pumpkin Mousse

Chef.Reff's picture
Ingredients
  Unflavored gelatin 1⁄4 Ounce (1 Envelope)
  Cold water 1⁄3 Cup (5.33 tbs)
  Canned pumpkin 3⁄4 Cup (12 tbs) (1 Can)
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Ginger 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Eggs 2 , separated
  Sugar 1⁄3 Cup (5.33 tbs)
  Non dairy whipped cream 1⁄2 Cup (8 tbs) (Or Milk Free)
  Chopped pecans 3 Tablespoon
Directions

MAKING
1) In a small saucepan, stir the unflavored gelatin in cold water over a low heat to dissolve.
2) Stir in the pumpkin, cinnamon, ginger, salt, beaten egg yolks and sugar.
3) Cook over a medium heat until the mixture is heated thoroughly. Then allow the cool down.
4) Beat the sugar and egg whites until stiff, then fold into the pumpkin mixture.
5) Place in the refrigerator until thoroughly chilled.

SERVING
6) Serve with the whipped cream and chopped pecans.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Pumpkin
Interest: 
Everyday
Preparation Time: 
180 Minutes
Cook Time: 
20 Minutes
Ready In: 
200 Minutes
Servings: 
6

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