Thursday, November 18, 2010

189. Pumpkin Mousse, Parfait (V,G)

   The recipe for Pumpkin Mousse Dessert - in a 1985 magazine - looked and sounded wonderful.  Unfortunately, the original recipe called for beaten egg whites to be folded into the pumpkin mixture. People could eat raw eggs back then, but not today.

    Today we have to worry about salmonella in any raw egg products. Therefore, I substituted whipped topping for the egg whites and am happy with the results.

   This dessert is an eye-pleasing creation. It also used up the remainder of a can of pumpkin used for Pumpkin Pecan Waffles (#187) and Pumpkin Date Cake (#184).

   My whole family loved the flavors of this dessert - especially the cream cheese layers; it was almost like eating pumpkin cheesecake without the crust!

   If you love pumpkin pie, but not the pie crust, substitute my Pumpkin Mousse Parfait for your holiday dinner dessert!

* Note: If you want the nuts to be crunchy, this dessert is best eaten the day it is made.

Pumpkin Mousse Parfait

1 envelope unflavored gelatin                  1/3 C cold water 
¾ C canned pumpkin                                1 C brown sugar, divided
½ tsp pumpkin pie spice                           ½ tsp salt
2 egg yolks                                                1 C whipped topping
1- (3) oz pkg cream cheese, softened      1 C sour cream
1 tsp vanilla                                              1/3 C chopped pecans

Soften gelatin in water; stir over low heat until dissolved. Add pumpkin, ½ C brown sugar, spice salt and beaten egg yolks. Cook stirring constantly over medium heat until thoroughly heated. Cool.  Fold whipped topping into cooled pumpkin mixture.

In a separate bowl, combine cream cheese and remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla. Alternate layers of sour cream mixture, pecans and pumpkin in parfait glasses. Chill. 4-5 servings.

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