This recipe contains raw egg yolk and as such may not be the best choice for the elderly or very young. Although, I haven’t tried it, I can’t think of a reason the egg yolk can’t be omitted and still have a good dessert.
I can’t even remember when we started making these at the bakery. I do remember it took many tries to get the amount of gelatin just right so it would keep it firm but not turn rubbery, a sure sign of too much. But I can sure tell you we sold hundreds and hundreds.
As popular as it was with my clients, I don’t think anyone could love this more than my grandson, Sam. I do remember we had gone to Chicago to take care of him for a few days so his parents could have a weekend get-a-way. Sam was still in a high chair and was a hugely picky eater – something that dismayed all of us. In an attempt to get something into him, I gave him a bite of my pumpkin mousse. Well, that sure opened the floodgates! I couldn’t scoop the dessert into a spoon and offload it into his mouth fast enough. He barely swallowed and his mouth would fly open again for another bite. He reminded me of baby birds being fed by their moms! Sam even requested it for his 7th birthday cake. Not an unusual request, except it was July in St. Louis. Hot, hot, hot and humid! Did I mention it was outdoors?
This is a very straight forward recipe with little to trip you up. Just make sure everything for the pumpkin mousse is at room temperature. Then the warm gelatin needs to be poured in a steady stream while the mixer is running. If the pumpkin mixture is cold, the gelatin can immediately set forming undesireable rubbery blobs. Very unappetizing!
A cheesecake pan is, as always, my recommendation over a springform pan.
A reader brought to my attention the need to do something with the leftover pumpkin. If you go Streusel Topped Pumpkin Muffins and you make 1 1/2 times the recipe you will use the remaining 3/4 can of pumpkin. If you are a tad short, that’s fine. They also freeze beautifully. Continue reading