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Honey Pumpkin Mousse

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4 eggs, Separated
3/4 cup Honey
1 can (16 oz.) solid-pack pumpkin
2 Tablespoons All-purpose flour
1-1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
1/4 teaspoon Salt


In top of double boiler, combine egg whites 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 medium saucepan, combine egg yolks, pumpkin, flour, cinnamon, ginger, nutmeg and salt. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Gently stir 1/4 of beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.

Makes 6 servings

Source: Recipe courtesy of The National Honey Board