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.
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.