Stuffed Monster Heads
Pumpkin Rum Mousse
This light and delicious dessert is a nice substitute for its heavy cousin, pumpkin pie. It is terrific served with whipped cream, and even better served with molasses cookies. I like serving this mousse at Halloween parties with my dark decadent Wen's Killer Chocolate Mousse. Add a few cookies and whipped cream and your dessert needs are all set.
1 envelope unflavored gelatin
1/4 cup amber rum
4 large eggs
2/3 cup sugar
1 cup pumpkin puree
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon freshly grated nutmeg
2 teaspoons freshly grated orange zest
1 cup very cold heavy cream
whipped cream (optional)
Place the rum in a heat proof bowl. Sprinkle the gelatin over the top and place the bowl in a small saucepan. Poor simmering water into the pan and halfway up the outside of the bowl. Stir the rum, and remove from the heat when the gelatin is totally dissolved. Remove the bowl from the pan and let cool to room temperature. Beat the eggs in a large bowl until the mixture thickens. Slowly add the sugar, beating constantly until the mixture becomes light and lemon colored (about 4 minutes). Mix in the pumpkin, spices, and orange zest. Add the gelatin mixture and mix thoroughly. Using clean beaters, whip the heavy cream in a separate bowl until stiff. Gently fold the cream into the pumpkin mixture. Spoon the mixture into individual dishes or cookies and refrigerate for at least 4 hours. Top with whipped cream before serving if desired.
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