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

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

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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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