Feasley's Recipes

Pumpkin Mousse Dessert

dessert~2 hr 30 minPhoebe Butler’s recipe box

gelatin · water · pumpkin · brown sugar · pumpkin pie spice · salt · egg · sugar · cream cheese · sour cream · vanilla · pecan

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30 min active · 2 hr 30 min total (times estimated)

Ingredients

  • 1 envelope unflavored gelatin
  • 1/3 cup cold water
  • 3/4 cup canned pumpkin
  • 1 cup packed brown sugar (divided: 1/2 cup for pumpkin mixture, remainder for cream cheese mixture)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 eggs, separated
  • 1/3 cup granulated sugar
  • 1 (3-oz) package Philadelphia Brand cream cheese, softened
  • 1 cup Breakstone's sour cream
  • 1 teaspoon vanilla
  • 1/3 cup chopped pecans

Steps

  1. Soften gelatin in cold water; stir over low heat until dissolved.
  2. Add pumpkin, 1/2 cup of the brown sugar, pumpkin pie spice, salt, and egg yolks. Cook, stirring constantly, over medium heat until thoroughly heated. Remove from heat and cool.
  3. Beat egg whites until foamy; gradually add the granulated sugar, beating until stiff peaks form.
  4. Fold beaten egg whites into the cooled pumpkin mixture.
  5. In a separate bowl, combine cream cheese and the remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla.
  6. Alternate layers of sour cream mixture, chopped pecans, and pumpkin mixture in parfait glasses.
  7. Chill until set before serving.