Best Ginger Pumpkin Mousse Recipes

GINGER-PUMPKIN MOUSSE

Steps:

• Put about 1-inch of water in a saucepan and bring to a simmer over medium heat. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.
• Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the ginger.
• In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap. Chill mousses for at least 2 hours and up to 24 hours.
• Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.

PUMPKIN-GINGER MOUSSE TART

Steps:

• Heat oven to 450°. Roll pie crust into 12-inch circle on lightly floured surface. Sprinkle with sugar; lightly roll sugar into crust. Place in 10 1/2-inch tart pan with removable bottom. Gently press in bottom and up side of pan; trim excess crust. Prick bottom and side with fork. Bake 7 to 9 minutes or until lightly browned. Cool completely, about 20 minutes.
• Beat pumpkin, marshmallow creme and pumpkin pie spice in large bowl with spoon until smooth. Fold in ginger and 2 cups of the whipped topping. Spoon into crust. Refrigerate about 2 hours or until firm. Remove side of pan. Garnish tart with remaining whipped topping and cookies.