Whether you serve it in ramekins sans crust, or pour the custardy goodness into any flavor deep-dish pie crust, you'll love this rich and decadent pumpkin mousse dessert.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
220 Calories
Recipe Instructions
Step 1
Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
Step 2
Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
Step 3
Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
Step 4
Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
Step 5
Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.
