Today is my first day participating in Food Network’s Fall Fest, a weekly celebration of the produce in season in autumn. This week’s focus in pumpkins and I have a fabulous recipe for you. If you love pumpkin pie but hate baking or if pie crusts give you the heebie- jeebies, this will be your salvation during the holiday season!
While I love baking pies they are a real challenge to transport to holiday dinners. This wonderfully light and airy pumpkin mousse can be whipped up in less than an hour and will hold in the refrigerator until you are ready to serve. If you don’t have far to go or can pack it in an ice chest, it is a simple, delicious option for dessert.
Canned pumpkin makes this a snap to put together. A lot of people swear by roasting their own pumpkins and pureeing the meat, but honestly that is one thing that I would rather buy already made. But if you are one that loves to make your own, go right ahead. Just make sure it is the same density as canned with the same moisture content.
Unlike a lot of recipes out there, this one does not contain any eggs. It is just pumpkin and cream with some sweetening and spices. What makes it heavenly is that you heat the pumpkin with part of cream and whip the rest then fold it in. Light, creamy and downright addicting, it will be perfect for our Thanksgiving dinner and who knows, maybe it will make an appearance at Christmas too!
Help spread the news of these wonderful recipes by tweeting this link and using #fallfest. The recipes are also on Pinterest if you want to see the whole Fall Fest collection!
Kitchen Skill: How to Fold in Ingredients
This is often called for when you care combining one mixture with another that has been whipped, such as egg whites or whipped cream. You spent a lot of time beating air into the mixture, and folding lets you maintain as much of the volume as possible. Using a large, wide bowl and big rubber spatula will help make this easier.
Starting in the center of the bowl, cut straight down to the bottom and pull the batter from the bottom of the bowl up and over the mixture on the top. Turn the bowl slightly and repeat. This action brings the heavier ingredients from the bottom of the bowl to the top, blending the two mixtures gently. Continue folding until completely blended.
Gingery Pumpkin Mousse with Whipped Ginger Cream (GF)
© 2012 Jane Bonacci, The Heritage Cook. All rights reserved
Yield: about 8 servings
1 cup granulated sugar
1 tbsp crystallized ginger pieces, chopped
1 (15 oz) can pure pumpkin puree (Not pie filling)
3 cups heavy cream, divided
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Pinch ground cloves
Pinch ground allspice
1 tbsp vanilla extract
2 tsp powdered sugar
Ginger Whipped Cream and Garnish
1 cup heavy cream
1 to 2 tsp ginger syrup
2 tbsp powdered sugar, optional
Finely chopped crystallized ginger
Prepare the Mousse: In a food processor, combine the granulated sugar and crystallized ginger. Process until the ginger is fully incorporated into the sugar and only a few larger pieces remain. Depending on the strength of your food processor and the hardness of your ginger this can take 3 to 5 minutes. Any remaining pieces of ginger will be little surprising nuggets of flavor in the mousse.
In a medium saucepan, whisk together the pumpkin, 1 cup of the heavy cream, sugar, ginger, cinnamon, cloves and allspice. Bring to a low boil over medium-high heat, stirring constantly. As soon as you see bubbles starting to form, reduce the heat to low. Simmer for 5 minutes, stirring regularly. Transfer to a large bowl and set aside to cool to room temperature. (If you need to speed this up, place the bowl in the refrigerator and stir occasionally.)
Whip the remaining 2 cups heavy cream, vanilla, and powdered sugar to firm peaks (peaks will stand straight up when whisk is lifted from the cream).
Stir half of the whipped cream into the cooled pumpkin. Fold in the remaining whipped cream until no streaks remain. Pour into a serving dish or individual serving pieces. I like to use clear glass so the beautiful color shows through. (Use a single bowl if you are transporting this dessert.)
Make Ahead: Can be made up to several hours ahead to this point. Cover with plastic wrap, pressing it down onto the surface to keep a skin from forming, and refrigerate.
Make the Ginger Whipped Cream: Beat the cream with the ginger syrup until soft peaks form. Add 2 tbsp powdered sugar if you like your whipped cream sweeter.
To Serve: Top each serving with a dollop of the Ginger Whipped Cream and sprinkle the top with the minced ginger or cookie crumbs. Serve immediately.
Be sure to check out all the pumpkin recipes everyone has shared for this week’s Fall Fest!
Jeanette’s Healthy Living: Gluten-Free Pumpkin Spice Pancakes
Chez Us: Pull Apart Pumpkin-Pecan Bread With Maple Bourbon Frosting
And Love It Too: Vanilla Pumpkin Swirl Cake With Vanilla Palm Sugar Glaze
Haute Apple Pie: Creamy Pumpkin Penne With Italian Sausage
HGTV Gardens: Garden-to-Table: Pumpkins
From My Corner of Saratoga: Chocolate-Pumpkin Cake
Made By Michelle: Pumpkin Scones
Napa Farmhouse 1885: Roasted Pumpkin and Black Bean Stew With Chorizo and Pepitas
Devour: 5 Delicious Ways to Use Pumpkins After Carving
Virtually Homemade: Pumpkin Pancakes With Maple Cream and Candied Vanilla Pecans
The Heritage Cook: Gingery Pumpkin Mousse With Whipped Ginger Cream
Thursday Night Dinner: Chocolate Chip Pumpkin Pie
Cooking With Books: Pumpkin-Bacon Brussels Sprouts
FN Dish: Primping Up Pumpkin
Feed Me Phoebe: Roasted Pumpkin Wedges With Chili, Lime and Cotija
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