For Pumpkin Mousse:2 cups roasted pumpkin1/2 cup maple syrup 3/4 teaspoon cinnamon1/4 teaspoon ginger1 envelope Knox gelatin1 cup whipping cream1/4 cup sour cream
Pulse pumpkin flesh in blender with maple syrup, cinnamon and ginger. Sprinkle gelatin over 1 tablespoon whipping cream and let sit 5 minutes.Beat whipping cream until peaks form. Heat up gelatin mixture in pan of water over medium heat until dissolved. Pour into blender and pulse with pumpkin. Add whipping cream to blender. Pulse until just combined.Spoon pumpkin-whipped cream mixture into reserved pumpkin shell. Refrigerate overnight. Serve in ice cream dishes alone or with crumbled gingersnap cookies on top.
Ingredients:
A medium sized pumpkin...a 2 pound pumpkin should make about 2 cups of roasted pumpkin
3/4 cup sugar (I like to use brown sugar for a richer flavor)
Cinnamon
Ginger
Molasses
Dash Salt
1 1/3 cups whole milk or evaporated skim milk
3 eggs
A pie shell (you can buy one or use a recipe on my site)
Preheat oven to 400 degrees.
Slice pumpkin in half vertically (microwaving for a few minutes will make cutting easier...just make sure you stab it once or twice to avoid a pumpkin microwave bomb). Scoop out seeds and pulpy stuff, scraping with a spoon until you see solid pumpkin flesh. Lay pumpkin halves skin-side down on roasting pan. Sprinkle with cinnamon and ginger. Sprinkle some water on top of pumpkin and in pan. Roast for about an hour to 1 1/2 hours, test with knife to see if done. If knife slides in easily, it can be taken out of the oven.
Turn oven down to 350 degrees.
After letting pumpkin cool, peel skin from pumpkin and cut pumpkin into chunks. Blend the pumpkin chunks, adding a little milk if necessary. Add 2 teaspoon cinnamon and 1 1/2 teaspoon ginger. Add milk, 2 teaspoons molasses and eggs and beat lightly until ingredients are incorporated. Pour mixture into prepared pie crust. Cook for about an hour or until knife comes out clean. Let cool on cookie rack, then cover and refrigerate until serving
