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 > Pumpkin Mousse

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Wanderlost

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Posted: 12/12/19 10:46am Link  |  Quote  |  Print  |  Notify Moderator

Since I can't have sugar anymore, I adapted an old pumpkin chiffon pie recipe into a lovely rich mousse. If you want to go all normal, just change the sugar substitute back to sugar. It's been a huge hit around here for years now.

Pumpkin Mousse

1 15 oz can cooked pumpkin
6 eggs
2 cups powdered monk fruit/erythritol blend
2 cups heavy cream
1 tsp salt
2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
4 Tbsp melted butter
2 Tbsp unflavored gelatin
1/2 cup cold water

Bring eggs and cream to room temperature. Separate eggs.

Mix the pumpkin, beaten egg yolks, 1 cup monk fruit/erythritol, and cream in a microwave safe 3 quart container. Microwave, stirring occasionally, about ten minutes. Add the salt, spices and butter, and continue to microwave, stirring occasionally, until the mixture is of custard consistency.

While microwaving, dissolve the gelatin in cold water. When pumpkin mix reaches early custard consistency, add the gelatin, stirring it in thoroughly, then set aside to cool.

Beat the egg whites until frothy, then add remaining cup of sweetener and beat until stiff peaks form. Fold into the lukewarm pumpkin custard. Place in serving bowl and top with fresh grated nutmeg.

Let cool to room temperature, cover with plastic wrap, and refrigerate until ready to serve.

Store leftovers in refrigerator.

Optional: Make a ginger snap crust and pile mousse into the cooked crust, then refrigerate. Makes a very tall pie.

Note: If you don't need to limit the glucose spike, you can use Splenda or Swerve powdered blend, both of which are more easily available than having to order the Lakanto monk fruit blend.


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2oldman

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Posted: 12/12/19 10:56am Link  |  Quote  |  Print  |  Notify Moderator

But you can have heavy cream?

Super_Dave

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Posted: 12/12/19 02:49pm Link  |  Quote  |  Print  |  Notify Moderator

Never heard of powdered monk fruit. What is that?


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bob213

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Posted: 12/12/19 08:51pm Link  |  Quote  |  Print  |  Notify Moderator

Super_Dave wrote:

Never heard of powdered monk fruit. What is that?


Looks like a replacement for sugar.
monk

I never heard of it either.


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Scottiemom

South Dakota/Indiana

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Posted: 12/13/19 03:57am Link  |  Quote  |  Print  |  Notify Moderator

Here is a recipe I made. I copied it off the internet somewhere. . . It was quite tasty and easy to make.

Health & Human Sciences educator Virginia Aparicio shares an easy fall recipe for pumpkin fluff – a healthy alternative for pumpkin pie. A 1/2 cup serving of pumpkin fluff is only 54 calories, compared to about 300 calories per slice of pumpkin pie. It can be served with whole grain graham crackers or apple slices.

1 – 15 oz. can Pure Pumpkin
2 boxes Instant Vanilla Pudding Mix (Sugar-free)
1 tsp. Pumpkin Pie Spice
4 oz. Light Whipped Topping, Thawed
Light Whipped Cream (Optional)
Dash of Cinnamon

Mix pumpkin, vanilla pudding mix, and pumpkin pie spice together. Fold in whipped topping. Top with light whip cream (optional) and a dash of cinnamon. Serve with whole grain graham crackers or apples.


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magnusfide

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Posted: 12/13/19 08:26pm Link  |  Quote  |  Print  |  Notify Moderator

Wanderlost wrote:

Since I can't have sugar anymore, I adapted an old pumpkin chiffon pie recipe into a lovely rich mousse. If you want to go all normal, just change the sugar substitute back to sugar. It's been a huge hit around here for years now.

Pumpkin Mousse

1 15 oz can cooked pumpkin
6 eggs
2 cups powdered monk fruit/erythritol blend
2 cups heavy cream
1 tsp salt
2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
4 Tbsp melted butter
2 Tbsp unflavored gelatin
1/2 cup cold water

Bring eggs and cream to room temperature. Separate eggs.

Mix the pumpkin, beaten egg yolks, 1 cup monk fruit/erythritol, and cream in a microwave safe 3 quart container. Microwave, stirring occasionally, about ten minutes. Add the salt, spices and butter, and continue to microwave, stirring occasionally, until the mixture is of custard consistency.

While microwaving, dissolve the gelatin in cold water. When pumpkin mix reaches early custard consistency, add the gelatin, stirring it in thoroughly, then set aside to cool.

Beat the egg whites until frothy, then add remaining cup of sweetener and beat until stiff peaks form. Fold into the lukewarm pumpkin custard. Place in serving bowl and top with fresh grated nutmeg.

Let cool to room temperature, cover with plastic wrap, and refrigerate until ready to serve.

Store leftovers in refrigerator.

Optional: Make a ginger snap crust and pile mousse into the cooked crust, then refrigerate. Makes a very tall pie.

Note: If you don't need to limit the glucose spike, you can use Splenda or Swerve powdered blend, both of which are more easily available than having to order the Lakanto monk fruit blend.

This looks great. Gonna try it.


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Wanderlost

Texas Hill Country

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Posted: 12/24/19 03:16pm Link  |  Quote  |  Print  |  Notify Moderator

Made another one for the Christmas gathering at Tall and Short Friends' place. It was highly popular.

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