Nutritional Info

Nutrition Facts

Serving Size 1 (45g)

Calories 70
Calories from Fat 30 (42%)
Amount Per Serving %DIV
Total Fat 3.3g 5%
Saturated Fat 2.5g 13%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 45.9mg 15%
Sodium 17.5mg 1%
Potassium 65.5mg 1%
Total Carbohydrate 8.2g 3%
Dietary Fiber 1g 4%
Sugars 4.4g
Protein 1.5g 3%

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Recipe Description
A feather light dessert that can be served as a mousse, or spooned into a baked 9 inch pie shell to make the world's best pumpkin pie. Allow 4 hours for the mousse to chill before serving.
Prep time
4 hr 30 min
Cook time
5 min
Ready In
4 hr 35 min


Serves Tool

Serves To:USMetric
1 Package(pk)  unflavored gelatin
2 Tablespoon(T)  crystallized ginger, slivered
1 Cup(c)  frozen whipped dessert topping, thawed
1 Cup(c)  frozen whipped dessert topping, thawed
1/4 Teaspoon(t)  nutmeg, ground
1/2 Teaspoon(t)  ginger, ground
3/4 Teaspoon(t)  cinnamon, ground
1 Cup(c)  pumpkin puree, fresh or canned
1/4 Cup(c)  cold water
1/8 Teaspoon(t)  salt
2   large eggs
1/2 Cup(c)  sugar
1/4 Teaspoon(t)  allspice, ground


Place the gelatin, sugar, eggs, salt and water in a small saucepan, and beat until smooth. Cook, stirring constantly, over moderately low heat until the sugar and gelatin dissolve and the mixture thickens slightly, about 5 minutes. (Do not boil or the mixture may curdle.) Remove from the heat and set in a large pan of cold water. Let the gelatin mixture cool to lukewarm, stirring occasionally. Beat in the pumpkin, then the cinnamon, ginger, nutmeg, and allspice. Refrigerate, uncovered, for 15 minutes, then fold in the dessert topping. Spoon into a large serving bowl, or into 6 to 8 individual dessert dishes. Cover with plastic food wrap and refrigerate for 4 hours or overnight. Just before serving, decorate, if desired, with swirls of whipped topping and slivers of crystallized ginger.

Additional notes

Variation: Substitute 1 cup winter squash, frozen and thawed in place of the pumpkin puree.

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Pumpkin Mousse
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