Prep 15 mins
Cook 0 mins
A non-traditional dessert, something different, instead of pumpkin pie.
- 4 eggs, separated
- 3⁄4 cup honey
- 1 (16 ounce) can solid pack pumpkin
- 2 teaspoons all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- In the top of a double boiler, combine egg yolks and honey.
- Cook over simmering water, stirring constantly, until mixture reaches 160°F.
- Transfer mixture to a medium bowl.
- Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
- In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
- Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
- Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
- Spoon mousse into dessert glasses; cover and chill.
We made it and it was much too sweet with the honey. I'd use 1/2 C honey. We added whip cream and it was even better.
Based on the other reviewer's suggestions I bought a carmelized honey especially to make this recipe. A little bit goes a long way so I also used 1/2 c measurement. This recipe was perfect! Great for the time right between summer and fall too because the egg whites give it a whipped coolness yet it has the autumnal flavors usually reserved for fall celebrations. This is very healthy too, since it is only 2 tsp of flour (I used a brown rice flour) and no milk, cream or crust as you may find in other desserts. Pumpkin is extremely good for you as far as eye health, fighting cancer, and more (just google for huge long list of benefits) so as desserts go, it's nice to know something so pleasurable to eat is also so good for you.<br/><br/>Whatever honey you choose will be one of the dominant flavors, so you can experiment with different types from your local farmer's market to find what you like best.
I just prepared this as a nice, light finish to our Thanksgiving feast - and it's delicious. I took Sugarpea's advice and cooled the pudding mixture before folding in the beaten egg white, it worked like a charm. The only change I made was to use pure maple syrup rather than honey, and reduced the amount to 1/2 cup plus 2 tablespoons; my family and I like a less sweet dessert. I like the fact that there's no added fat, and it's dairy-free - a real plus for my lactose-intolerant Mom. Also friendly to weight watchers; all in all a very nice alternative to the traditional pumpkin pie for a holiday feast - or any other time. I plan to make this on a regular basis through the winter. Thanks Mirj!