The original recipe for this Pumpkin Mousse Torte included 3 raw egg yolks and was fussier to put together. I long ago omitted the yolks with no problem and no change to taste or texture. I make this for the restaurant where it is always well received during the fall months.
Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen. In fact, that is exactly how we sold them to our clientele when I had the bakery. It takes one more thing off of the to-do list for Thanksgiving dinner…something I am always thankful for.
This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone’s favorite. Continue reading