Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 oz Canned pumpkin
1/2 c Sour cream
1/2 c Cream cheese
1 c Sugar
1/2 ts Salt
2 ts Pumpkin pie spice
1 ts Ground ginger
2 Egg yolks
1 1/2 c Whipping cream
2 Egg whites

------------------------FOR GARNISH-----------------------------
Crystallized ginger
-- finely chopped

In a large stainless-steel bowl over a hot-water bath, combine
pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie
spice, and ginger. Heat water to boiling, beating mixture with
hand-held mixer until ingredients are fluffy. Add egg yolks and
beat for 3 minutes. Remove mixture from heat and refrigerate for
10 minutes.

Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream
(reserving 1/3 for garnish) into chilled pumpkin mixture, then
carefully fold in egg whites. Chill for 4-6 hours. Top with remaining
whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

* Source: The Ultimate Mousse Cookbook - by Jack Stone and Janet
Cassidy * Typed for you by Karen Mintzias

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