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Ina Garten’s Pumpkin Mousse

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This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible. It combines pumpkin puree with warm spices, banana, and orange zest for a layered flavor, finished with whipped cream for a light, airy dessert.

Ingredients

Scale
  • 1 cup half-and-half
  • 1 (29-ounce) can pumpkin puree
  • 2 cups light brown sugar, lightly packed
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 extra-large egg yolks
  • 2 packages (4 teaspoons) unflavored gelatin
  • 2 ripe bananas, finely mashed
  • 1 teaspoon grated orange zest, plus more for garnish, optional
  • 2 cups cold heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. In a saucepan, combine half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg. Cook over medium heat until warm.
  2. Whisk egg yolks in a bowl. Gradually add some of the warm pumpkin mixture to the yolks to temper them, then return the mixture to the saucepan.
  3. Cook over low heat, stirring constantly, until thickened.
  4. Dissolve gelatin in a small amount of water, then whisk into the pumpkin mixture. Remove from heat and let cool.
  5. Stir in mashed bananas and orange zest.
  6. Whip 2 cups cold heavy cream with granulated sugar and vanilla extract until firm peaks form.
  7. Fold half of the whipped cream gently into the cooled pumpkin mixture.
  8. Pour the mousse into a mold or serving dishes.
  9. Use the remaining whipped cream to pipe or dollop on top as decoration.
  10. Chill the mousse for at least 2 hours before serving.

Notes

For best results, ensure the gelatin is fully dissolved and the pumpkin mixture is cooled before folding in the whipped cream to maintain a light texture. The addition of banana and orange zest adds depth and brightness to the mousse.

Nutrition

Find it online: https://www.receipster.com/easy-pumpkin-mousse-spiced-creamy/

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