Ginger Pumpkin Mousse

Preparation info

  • 4 to 6

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 4 eggs
  • 7 tablespoons sugar
  • 1 tablespoon unflavored ge


  1. Beat the eggs with the sugar until the mixture is light colored and thick. Add the gelatin and beat to blend well. Mix in the pumpkin purée and spices and chill the mixture until it begins to set.
  2. Whip the cream into soft peaks; fold into the pumpkin mixture. Pour into 4 to 6 dessert dishes or a large serving bowl.
  3. Chill for 4 hours. Before serving, d