This Pumpkin Mousse tasted exactly like pumpkin pie but without all of the carbs! It also does not have evaporated milk or cream like most pie recipes would have.
The ingredients in this easy to make recipe are pumpkin, eggs, cornstarch, spices, brown sugar, 1/4 cup of rice milk and 3 tablespoons of butter, which is the only dairy. The butter helps to smooth out any chalkiness from the cornstarch.
The steps to making this mousse are very easy. The cornstarch and rice milk are heated in a saucepan then the pumpkin, sugar and spices are added. The mixture is heated until it is thickened a little bit, just a couple of minutes.
Then you add the egg yolk and let the mixture thicken a minute or two more.
The hot pumpkin mixture is blended in your blender for 5 seconds, then you add 3 egg whites and blend 1 minute. That’s it- it’s done! It needs to chill in the refrigerator at least 4 hours. It doesn’t set up as firm as a pumpkin pie but it’s in a ramekin so you don’t care!
The flavor and smooth texture are great and you don’t have to go to the trouble of making a pie when you want that pumpkin flavor!
This recipe makes 5 servings in my ramekins- you could probably stretch it to 6, but then it would leave you wanting more when you ate one!
I served them sprinkled with cinnamon sugar on top of a little bit of lite whipped cream from a can.
I shared the link to this recipe with Slightly Indulgent Tuesday at Simply Sugar And Gluten Free.
Place in saucepan, stir to remove lumps then heat on low, stirring constantly:
3 Tblsp cornstarch
1/4 cup rice milk
When mixture thickens a little bit, add pumpkin, spices and sugar that are measured and ready. Don’t stop stirring mixture.
1 can 15 oz size pumpkin puree (not pie filling with spices)
6 Tblso brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Add 3 Tblsp butter and stir until melted.
Stir a little bit of the hot mixture into a bowl with
1 beaten egg yolk Add yolk mixture to pumpkin and keep stirring a minute or two longer. (you will need that egg white plus 2 more next)
Remove pumpkin mixture from heat and pour into blender jar. Make sure the lid is on tight and be careful because the mixture is hot.
Blend 5 seconds then add 3 egg whites and blend 1 minute.
Pour pumpkin mixture into 5 ramekins or small bowls and let cool for a few minutes.
Cover each one with plastic wrap and refrigerate for at least 4 hours.
Welcome to Andreas Kitchen! If you are new here, you might want to subscribe to my blog to get updated whenever I post a recipe.