Pumpkin Mousse

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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.


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