November 15 2018

The Takeaway

This revelatory Pumpkin Mousse recipe became one of the smudgier, most commonly dog-eared pages owners of the original Frog Commissary Cookbook back in the 1970s and 1980s. The airy texture and delicate sweetness will win over any pumpkin pie skeptics while ending the meal on a decidedly lighter note. Try it this year and it just might become your new retro favorite.


Pumpkin Mousse

Makes eight 6 once servings

1 packet unflavored gelatin (2 1/2 teaspoons)
1/4 cup dark rum
1 (1-pound) can unsweetened pumpkin puree
1 cup sugar
2 egg yolks
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups heavy cream

Sprinkle the gelatin over the rum in a small heatproof cup. Let soften several minutes while you combine the pumpkin puree, sugar, egg yolks, nutmeg, allspice, cinnamon, ginger, vanilla, and salt in a large bowl. Set the cup of gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture. Whip the cream to soft peaks and carefully but thoroughly fold it in. Fill eight 6-ounce ramekins or a large glass serving bowl. Refrigerate at least 4 hours or overnight.

Serving suggestions: 
Decorate with rosettes of sweetened whipped cream and sprinkle with minced candied ginger, crushed praline, or chopped walnuts. 
Chill the mousse until it begins to mound. Put it into a prefaced 9” pie shell (gingersnaps crust would be a good choice) and chill 4-6 hours. Garnished with whipped cream.


Read All 2018 Newsletter articles
Fresh from the Oven
Seasonal Musings
The Dish
Sweet Talk
By the Glass
Party in Focus
On the Road
TFI News