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Print this Recipe    Pumpkin Mousse

Ginger Pumpkin Mousse

4 eggs
7 Tbs granulated sugar
1 Tbs unflavored gelatin
1 1/2 cups pumpkin puree
3/4 tsp gnd. cinnamon
1/2 tsp freshly grated ginger
1/4 tsp grated nutmeg
1 cup heavy cream
minced crystalized ginger (garnish)

Beat eggs with sugar until mix is light colored and thick. Add
gelatin and beat to blend well. Mix in pumpkin puree and spices
and chill mixture until it begins to set up.

Whip cream into soft peaks; fold in pumpkin mixture. Pour into
4-6 dessert dishes.

Chill for 4 hours. Before serving, garnish with crystalized ginger.

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