Pumpkin Mousse Cake
To make fresh pumpkin puree, choose a firm-fleshed cooking pumpkin. (Avoid large field pumpkins used for jack-o'-lanterns as they are too watery.) Cut in half through the stem end and place, cut sides down, on a baking pan lined with parchment paper. Bake in a preheated 350°F oven until a skewer pierces the flesh, about 25 minutes. Scoop out the seeds, scrape the flesh from the skin and puree in a food processor. The puree should be the consistency of canned pumpkin. If it is too thin, cook over low heat until thickened. Freeze leftover puree for up to 3 months.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Gelatin | 1 envelope (7g) | 23 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Génoise (see related recipe at left)
- 2 1/4 tsp. (1 envelope) unflavored gelatin
- 2 Tbs. cold water
- 1 3/4 cups fresh pumpkin puree or
- canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly grated nutmeg
- 1 Tbs. dark rum
- 1 2/3 cups plus 1/2 cup heavy cream
- 1 tsp. confectioners sugar