Ginger Pumpkin Mousse – A Light, Fluffy Alternative To Pumpkin Pie

Say goodbye to the same old pumpkin pie. I am shaking up tradition with a scrumptious twist – Ginger Pumpkin Mousse. With a hint of orange and a pop of crystalized ginger, it’s the star dessert for any time of year.

For an even bigger twist, pour the mousse into a premade pie shell and have a no-bake pumpkin mousse pie.

=== 🍽🍸🥩 RECIPE ===
4 large egg yolks
2 tablespoons rum (light or dark)
2 1/2 ounces (70g) granulated sugar
4 ounces (120ml) pulp free orange juice
1 – 15 ounce (425g) can of pumpkin
2 teaspoons pumpkin pie spice
Pinch fine salt
2 1/2 ounces (70g) crystallized ginger, finely chopped
16 ounces (480ml) heavy cream

Using a wire whisk, beat the egg yolks, sugar, rum, and orange juice in a large, heat proof bowl until light and foamy (about 30 seconds). Put about 1 inch (2cm) of water in a saucepan and simmer over medium heat. Set the bowl over the water and whisk until the eggs thicken (3-4 minutes, or less if you use an electric hand mixer).

Remove the bowl from the heat. Add the pumpkin, spice and salt. Continue to whisk until the mixture is cooled. Once cooled, stir in half the ginger.

Whip the cream in another bowl or stand mixer until it forms stiff peaks (Don’t overwhip or you’ll get butter!) Fold the whipped cream into the pumpkin mixture until combined.
Cover with plastic wrap and chill for at least 2 to 24 hours.

Serving suggestion #:1 Sprinkle shaved chocolate or pieces of crystalized ginger over the mousse before serving.

Serving Suggestion #2: Pour it into a premade pie shell, and you have a pumpkin mousse pie.

KitchenAid Artisan Stand Mixer 5-Quart –
(Budget Friendly Alternative) GE Tilt Head Stand Mixer –

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=== 📑 CHAPTERS ===
00:00 Introduction
00:16 Ginger Pumpkin Mousse
00:32 What is a Mousse?
01:00 Adding Eggs, Rum, Sugar and Orange Juice
01:59 Using a Double Boiler to Thicken the Mixture
03:15 Adding the Pumpkin and Spices
04:23 Adding the Ginger
04:59 Making the Whipped Cream
06:31 Combining the Pumpkin Mixture and Whipped Cream
06:51 Using the Folding Method
07:37 Topping the Mousse with Ginger and Chocolate
08:28 Tasting and Recipe Recap
09:07 Social Media and Video Recommendations

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