Receta No Bake | Pumpkin Pie Mousse #fall #dessert #eggless #thanksgiving #pumpkin
“Oh how we love pumpkin season. You did know this gourd-ish squash has its own season, right? Winter, Spring, Summer, pumpkin…. We anxiously anticipate it every year.”
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Pumpkin Pie Mousse …‘This is the best pumpkin pie mousse I have ever had‘, declared Mr PAB. Never mind that it was the first time I’ve made it. Chances are slim that he would have opted for it on a menu elsewhere. The kids asked for seconds before they hit the bottoms of the first servings!! That good! Such fun when a dessert experiment is successful. I have been eternally charmed by the humble pumpkin. With the pumpkin pie spice & walnut cake with buttermilk frosting, roasted pumpkin soup, then pumpkin brownies {yet to be blogged}, praline pumpkin pie, pumpkin pots de creme, pumpkin pie tartlets and pumpkin custard pies under my belt, I bought another huge chunk of pumpkin the other day.
With winter almost here I was in the mood to make a pumpkin peanut butter soup. Once the pumpkin was roasted, the day went rather busy. The well roasted veggie was hastily packed away, ziplocked and refrigerated for ‘tomorrow’. Yet tomorrow never came!
A million school holidays, the onset of the festive season, Diwali {read more food} and winter clothes to be unpacked made the pumpkin less urgent. Not forgotten though! Then the doodling teen and her father went for a quick trip to HKG. I thought I’d have SO much time. Boy, was I wrong!!
Then I thought of a welcome dessert, something pumpkin. A pie? Niyet! Too much work and no time. Plus gluten free pie crust scares me at times. With homemade pumpkin puree having the tendency to leave some watery liquid, I’d rather experiment in a better frame of mind. The morning gone, no time to bake, a mousse it was to be.
This was fun to do. I went with very basic pantry ingredients, happy in the thought that healthy pumpkin was the base. I added the gelatin on a whim. Have to say that it added just the right airy, light moussey texture once the mousse was set!
This mousse is off to My Utensil Crock for Our Growing Edge… “Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things and to compile a monthly snapshot of what food bloggers are getting up to”.
Recipe: Pumpkin Pie Spice Mousse
Summary: Airy, light, moussey and delicious, the Pumpkin Pie Mousse is a wonderful make ahead dessert option. Serves 6 {and worth doubling}. Keeps for 3-4 days refrigerated.
Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:
- 350g fresh pumpkin puree {from approx 500g roasted pumpkin}
- 125g raw sugar {or powdered}
- 2tsp pumpkin pie spice
- 400g low fat cream, chilled
- 2tsp gelatin, dissolved in 1/4 cup milk
Method:
Whisk the pumpkin pie spice through the pumpkin puree.
Beat the low fat cream with sugar to medium stiff peaks.{Reserve some cream for garnish if you like}
Fold the whipped cream and gelatin uniformly through the spiced pumpkin puree. Taste and adjust sugar if desired
Chill for 4-5 hours {or overnight to set/stabilise
Top with candied nuts, maple sugar flakes etc
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Also find me on The Rabid Baker, The Times of India
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