Pumpkin Mousse
Since I can't have sugar anymore, I adapted an old pumpkin chiffon pie recipe into a lovely rich mousse. If you want to go all normal, just change the sugar substitute back to sugar. It's been a huge hit around here for years now.
Pumpkin Mousse
1 15 oz can cooked pumpkin
6 eggs
2 cups powdered monk fruit/erythritol blend
2 cups heavy cream
1 tsp salt
2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
4 Tbsp melted butter
2 Tbsp unflavored gelatin
1/2 cup cold water
Bring eggs and cream to room temperature. Separate eggs.
Mix the pumpkin, beaten egg yolks, 1 cup monk fruit/erythritol, and cream in a microwave safe 3 quart container. Microwave, stirring occasionally, about ten minutes. Add the salt, spices and butter, and continue to microwave, stirring occasionally, until the mixture is of custard consistency.
While microwaving, dissolve the gelatin in cold water. When pumpkin mix reaches early custard consistency, add the gelatin, stirring it in thoroughly, then set aside to cool.
Beat the egg whites until frothy, then add remaining cup of sweetener and beat until stiff peaks form. Fold into the lukewarm pumpkin custard. Place in serving bowl and top with fresh grated nutmeg.
Let cool to room temperature, cover with plastic wrap, and refrigerate until ready to serve.
Store leftovers in refrigerator.
Optional: Make a ginger snap crust and pile mousse into the cooked crust, then refrigerate. Makes a very tall pie.
Note: If you don't need to limit the glucose spike, you can use Splenda or Swerve powdered blend, both of which are more easily available than having to order the Lakanto monk fruit blend.
Pumpkin Mousse
1 15 oz can cooked pumpkin
6 eggs
2 cups powdered monk fruit/erythritol blend
2 cups heavy cream
1 tsp salt
2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
4 Tbsp melted butter
2 Tbsp unflavored gelatin
1/2 cup cold water
Bring eggs and cream to room temperature. Separate eggs.
Mix the pumpkin, beaten egg yolks, 1 cup monk fruit/erythritol, and cream in a microwave safe 3 quart container. Microwave, stirring occasionally, about ten minutes. Add the salt, spices and butter, and continue to microwave, stirring occasionally, until the mixture is of custard consistency.
While microwaving, dissolve the gelatin in cold water. When pumpkin mix reaches early custard consistency, add the gelatin, stirring it in thoroughly, then set aside to cool.
Beat the egg whites until frothy, then add remaining cup of sweetener and beat until stiff peaks form. Fold into the lukewarm pumpkin custard. Place in serving bowl and top with fresh grated nutmeg.
Let cool to room temperature, cover with plastic wrap, and refrigerate until ready to serve.
Store leftovers in refrigerator.
Optional: Make a ginger snap crust and pile mousse into the cooked crust, then refrigerate. Makes a very tall pie.
Note: If you don't need to limit the glucose spike, you can use Splenda or Swerve powdered blend, both of which are more easily available than having to order the Lakanto monk fruit blend.
