This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, yet decadent enough to serve after your Thanksgiving feast.
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. 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.
[click_to_tweet tweet=”This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, yet decadent enough to serve after your Thanksgiving feast. #dessert #mousse #sweets #pumpkin” quote=”This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, yet decadent enough to serve after your Thanksgiving feast.”]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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This Pumpkin Mousse made with egg whites, pumpkin puree, and heavy cream is deliciously light, yet decadent enough to serve after your Thanksgiving feast.
- 5 Egg Whites
- 1/4 c. Confectioners Sugar
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Vanilla Extract
- 2 c. Heavy Cream
- 1 c. Pumpkin Puree
- 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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