Pumpkin Mousse
A gluten-free dessert that is light and creamy, perfect for Thanksgiving dinner.
Servings Prep Time
8people 15minutes
Passive Time
2hours
Servings Prep Time
8people 15minutes
Passive Time
2hours
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Cut the top of the pumpkin and scoop out the seeds Put the top back on the pumpkin and into the oven for 1 hour or until fork tender. Scrape out 3 cups of pumpkin pulp and add to a food processor.
  2. Add the sugar, allspice, nutmeg, rum and vanilla. Puree to combine. In a large bowl, whip the cream until it has a very stiff texture. Fold in the pumpkin mixture. Pour into 4 ounce dessert glasses and chill for 2 hours until set.
Recipe Notes

Recipe Notes The mixture will be loose initially, but it sets up nicely in the refrigerator. © Galley Chef All Rights Reserved