Pumpkin, rum, cream cheese and other good stuff team up to make this lush pumpkin cream velvet mousse (1977)

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Pumpkin, rum, cream cheese and other good stuff team up to make this memorable velvet mousse (1977)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Pumpkin cream velvet mousse

This recipe Libby’s for a pumpkin cream velvet mousse has an airy, rum-flavored pumpkin-cream cheese mixture with orange juice and spices, topped with a lattice of whipped cream and crystallized ginger.

Pumpkin, rum, cream cheese and other good stuff team up to make this memorable velvet mousse (1977)

Pumpkin cream velvet mousse recipe

Ingredients

1 envelope unflavored gelatin
3/4 cup orange juice
2 tablespoons of rum
1 package (8 ounces) cream cheese, softened
1 cup sugar, divided
1 cup of Libby’s solid pack pumpkin
1/8 teaspoon ground cinnamon
1/16 teaspoon ground ginger
2-1/2 cups whipping cream, divided

Directions

In a saucepan, soften the gelatin in the orange juice. Stir over low heat until dissolved. Cool. Stir in the rum.

In a large mixing bowl, beat the cream cheese and 3/4 cup of sugar until fluffy. Gradually add cooked gelatin mixture. Stir in pumpkin and spices. Chill until slightly thickened.

Beat 2 cups of whipping cream with 2 tablespoons of sugar until stiff peaks form. Fold into the pumpkin mixture. Pour into a shallow 1-1/2 quart serving bowl. Chill until firm, for several hours or overnight.

Beat remaining whipped cream with 2 tablespoons sugar; pipe into a lattice design over the chilled mousse. Garnish with slivers of crystallized ginger, if desired. Yields 10 to 12 servings.

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