Name: Pumpkin Mousse
Prep time: 20 min
Total time: 140 min
Ingredients: 5 large egg whites; 1/4 cup confectioners sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 2 cups heavy cream; 1 cup pumpkin puree

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This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, airy and makes the perfect Fall snack.

Well, I found another recipe hidden in the archives. This time it was this Pumpkin Mousse; which I made for dessert a few seasons ago during the fall. It was so light and airy, not overly sweet and really packed that pumpkin flavor.

How do you make Pumpkin mousse?

To make this recipe you’ll need egg whites, confectioners sugar, pumpkin pie spice, vanilla extract, heavy cream and pumpkin puree.

Start by beating the egg whites with an electric mixer until soft peaks form; then add the sugar, pumpkin pie spice and vanilla. Beat again until well blended.

In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form; then gently fold in the pumpkin puree and egg white mixture using a spoon. You do not want to over mix or it won’t set properly.

Divide the mousse evenly amongst six dessert glasses or ramekins and refrigerate until ready to serve for at least 2 hours. If you’d like, you can sprinkle with a little more pumpkin pie spice on top before serving.

This Pumpkin Mousse was delicious and not overly sweet. It’s so light and airy that it makes the perfect ending to a holiday meal. ~Enjoy !

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Pumpkin Mousse

This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, airy and makes the perfect Fall snack.

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Prep Time: 20 minutes

Resting Time: 2 hours

Total Time: 2 hours 20 minutes

Course: Dessert

Cuisine: American

Keyword: pumpkin

Servings:

Author: Carrie's Experimental Kitchen

Ingredients

5 large egg whites
1/4 cup confectioners sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 cups heavy cream
1 cup pumpkin puree

Instructions

In a large bowl, beat the egg whites with an electric mixer until soft peaks form; then add the sugar, pumpkin pie spice and vanilla. Beat again until blended.
In a separate bowl, whip the cream with an electric mixer until soft peaks form; then gently fold in the pumpkin puree and egg white mixture. Do not over mix.
Divide the mousse evenly amongst dessert glasses and refrigerate until ready to serve for at least 2 hours.

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