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Thanksgiving: Pumpkin Mousse

Source of Recipe


Margot Harris



List of Ingredients



• 1 cup canned pumpkin purée
  
• ½ cup heavy cream
  
• ¼ cup plus 2 Tbsp granulated sugar, divided
  
• ½ tsp pumpkin pie spice
  
• 1½ tsp vanilla extract
  
• 2 pasteurized egg whites
  
• Whipped cream, for serving
  






Instructions



1. Combine pumpkin, cream, ¼ cup sugar, and pumpkin pie spice in a small saucepan. Simmer over medium-low heat for 5 minutes. Remove from heat, stir in vanilla, and cool completely.
   
   
2. Beat the egg whites in a clean metal bowl to soft peaks. Add 2 remaining tablespoons of sugar, 1 addition at a time. Beat just until stiff peaks form.
   
   
3. Fold egg whites into cooled pumpkin mixture in 3 additions. Divide among 4 serving dishes. Chill in refrigerator 1 hour. Serve with whipped cream.
   
   Serves 4