11 November 2008
Pumpkin Spice Mousse
Ever since K* got a pumpkin spice cupcake at Baked and Wired a few weeks ago and let me try a piece, I have been completely obsessed with pumpkin desserts. This is a totally new phenomenon for me, as I've never really liked pumpkin pie so I've been on the lookout for recipes. I found one for baked pumpkin custard in an Argentinian cookbook I have that I really wanted to make for some friends but life intervened and I knew I just wouldn't have the time to do it right.
I started searching for faster pumpkin dessert recipes and came across one for a pumpkin mousse by Alton Brown. It was on a short video clip on the Food Network website and was the kind of recipe that I almost never make (involving canned pumpkin and instant pudding mix) but since it was an Alton Brown recipe I though it would taste all right. My grocery store didn't have the pumpkin spice pudding mix he called for, so I substituted vanilla and added my own spices. To dress it up a little I made some spiced walnuts for the top too and crushed up a few gingersnap cookies for a texture contrast.
The mousse was what I always want pumpkin pie to be- light and creamy but with a distinctive pumpkin and spice flavor. No one I served it to had any idea that it was just canned pumpkin and pudding mix and everyone loved it. This recipe is so ridiculously easy I know I'll be making it again. Recipe after the jump.
Pumpkin Spice Mousse
Adapted from Alton Brown
Makes 6 servings
1 C. heavy cream
1 14 oz. can pumpkin puree
1/3 C. milk
1 package vanilla instant pudding mix
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. ground allspice
5 grates fresh nutmeg*
1/4 C. spiced nuts for serving (optional)
a few crushed gingersnaps for serving (optional)
- Whip cream to soft peaks.
- In a medium bowl wisk together the pumpkin and milk, then add the pudding mix and spices and stir to combine. Fold in the whipped cream- it's ok for it to be a bit streaky, I think it gives it a homemade look.
- Spoon the mousse into custard cups, cover and refrigerate for 4 hours and then serve with the spiced nuts and gingersnaps. Keeps well in the fridge for a few days too.
*If you happen to have pumpkin pie spice in the house you could use it in place of the spices.