Pumpkin Mousse

This mousse is elegant, continental, sophisticated and incredibly easy. There's no cooking, no whipping and no fuss, and yet the results are as creamy and decadent as a confection that took hours to prepare.

Servings: 8


Ingredients

• 3 eggs
• 1 cup milk
• 3/4 cup honey
• 1/2 cup water
• 1 (.25 ounce) package unflavored gelatin
• 1 1/2 cups pumpkin puree
• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground mace
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 2 tablespoons chopped crystallized ginger

Directions

1. Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.

2. Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.

3. Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.

4. Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.

5. Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom.

Serve with whipped cream.



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Pumpkin Roll

This is the best pumpkin roll I've ever tasted. This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is super easy to make.

Ingredients 

• 3 eggs
• 1 cup white sugar
• 2/3 cup solid pack pumpkin puree
• 1 teaspoon lemon juice
• 3/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons butter
• 8 ounces cream cheese

Directions


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).


2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.


3. Bake for 12 to 15 minutes or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.


4. To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.


5. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.


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Pumpkin Raisin Muffins

These tasty muffins will fill your house with a warm and wonderful aroma. They are full of goodies like raisins, nuts, pumpkin and spices.

Servings: 12

Ingredients

• 1 1/2 cups self-rising flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pumpkin pie spice
• 1/2 cup packed brown sugar
• 1/2 cup raisins
• 1 egg
• 1/4 cup vegetable oil
• 1/2 cup canned pumpkin puree
• 1/2 cup milk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

2. Sift the flour, salt, nutmeg, and pumpkin pie spice into a medium size mixing bowl. Stir in the brown sugar and the sultana raisins. In another bowl, stir together the egg, oil, pumpkin and milk, add to the dry ingredients and mix until just blended. Fill prepared muffin cups 3/4 full.

3. Bake at 375 degrees F (190 degrees C) for 18 to 20 minutes or until a toothpick stuck into the center of a muffin comes out clean.

 
 
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Favorite Pumpkin Pie

This pie is different from the recipes you're used to. It is creamier and sweeter, with just the right amount of spices.

Ingredients


• 1 egg

• 1 tablespoon all-purpose flour

• 3/4 cup white sugar

• 1/2 teaspoon salt

• 1 1/2 cups pumpkin puree

• 1 1/2 cups evaporated milk

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 2 tablespoons light corn syrup

• 1 recipe pastry for a 9 inch single crust pie

Directions

1. Preheat oven to 450 degrees F (230 degrees C).

2. Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.

3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.

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