PUMPKIN MOUSSE Recipe

DIRECTIONS:

In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.

Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar. Reserve 1/3 for garnish. Fold into chilled pumpkin mixture, then carefully fold in egg whites.

Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet Cassidy *