Author Notes
A twist on the classic pumpkin pie. Light, airy and delicious. —Erin Powell
Ingredients
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2 tablespoons
Dark Rum
-
1 teaspoon
Powdered Gelatin
-
1/4 cup
Granulated Sugar
-
1/4 cup
Light Brown Sugar
-
1 1/2 cups
Pumpkin Puree
-
1
Egg Yolk
-
1/4 teaspoon
Ground Cinnamon
-
1/8 teaspoon
Ground Nutmeg
-
Pinch
Ground Cloves
-
Pinch
Ground Ginger
-
1/4 teaspoon
Salt
-
3/4 cup
Heavy Cream
-
3/4 teaspoon
Vanilla Extract
Directions
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In a heat proof bowl sprinkle the gelatin over the rum. Let stand for at least 10 minutes.
-
Combine all dry ingredients together in a large bowl, incorporating by hand to ensure the sugar is
free of lumps.
-
Mix the pumpkin puree and egg yolks together. Whisk in dry ingredients.
-
Heat rum and gelatin over a water bath until gelatin is dissolved.
-
Meanwhile, whisk heavy cream and vanilla in the bowl of a Kitchen Aid stand mixer until soft peaks are formed.
-
Whisk rum mixture into pumpkin puree.
-
Carefully fold whipped cream into pumpkin with a whisk, do not over mix or mousse will begin to
deflate.
-
Scoop with an ice cream scoop into serving glasses and garnish accordingly with toffee bits, whipped cream or white chocolate curls.
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