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Pumpkin Mousse

Recipe by This is adapted from Betty Crocker's Picture Cook Book (Pumpkin Chiffon Pie). Perfect for Thanksgiving or Christmas!


  • 2-3 packets of Knox Gelatin
  • 1/4 cup cold water
  • Pumpkin Base
  • 3/4 cup packed dark brown sugar
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp allspice
  • 1 1/3 cup canned pumpkin
  • 3 large egg yolks (reserve whites for meringue)
  • 1/2 cup milk
  • Meringue
  • 3 large egg whites
  • 1/4 tsp. cream of tartar (optional)
  • 6 tbsp.. sugar


Soften Gelatin:
In a small bowl, sprinkle the gelatin over the water to soften.

Cook Filling:
Add filling ingredients to a large saucepan, stir, and cook gently over low heat.
Continue gently stirring until mixture reaches a boil and allow to boil for 1 minute.
Remove pan from heat.
Thoroughly stir in softened gelatin mixture.
Pour mixture into mixing bowl and allow to cool until partially set. Beat until smooth and pour mixture into a large bowl.
After thoroughly cleaning mixing bowl, beat egg whites on medium speed until and foamed.
Add cream of tartar and sugar.
Continue to beat on high until soft peaks form.

Carefully fold meringue into pumpkin filling mixture.
Pour into your favorite Demarle at Home Flexipan Mold, place into fridge, and allow to set for four hours.

To Unmold:Gently run the unsharpened edge of a dinner knife around the very top edge of the filling. This will help to break the vacuum.
Pull on opposite edges of the mold to gently allow air between the filling and the mold.
Place a large plate over the top of the mold and quickly turn mold over onto plate.
Garnish with whipped cream and candied ginger.

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