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Pumpkin mousse

October 10, 2009|By SCOTT C. ANDERSON / Special to The Herald-Mail

1 medium sugar pumpkin (see cook's note)
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 3.4-ounce package instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold milk
1 tub whipped topping, thawed (see cook's note)
30 gingersnaps
8 1/2-cup glass or ceramic serving cups

Preheat over to 300 degrees.

Cut sugar pumpkin into small pieces, removing seeds and pith. Place the pieces skin side down into a large roasting pan with enough water to fill the bottom of the pan 1/4 inch deep. Cook uncovered for 50 minutes or until fork tender. When cooled, cut away skin and puree in blender.

In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin puree. Add pudding mix and pie spice; mix well.

Gradually beat in milk. Fold in whipped topping. Spoon approximately 1/2 cup into each serving dish. Crumble 2 gingersnaps over each. Garnish with a whole gingersnap.

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Chill until ready to serve.

Serves 8.

Cook's notes: Sugar pumpkins are small pumpkins with a sweet flavor. You can substitute canned pumpkin for the sugar pumpkin. Also, you can substitute freshly whipped, sweetened heavy cream for the whipped topping. Simply whip up 1 quart of heavy cream with 4 tablespoons sugar until it forms stiff peaks, then fold into mixture accordingly.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services.

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