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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Ginger Pumpkin Mousse

Makes: 6 servings
Serving size: 1/2cup
Ginger Pumpkin Mousse
  • 1/2  cup  sugar or sugar substitute* equivalent to 1/2 cup sugar
  • 1  envelope  unflavored gelatin
  • 3/4  cup  fat-free milk
  • 3  egg yolks, beaten
  • 1 15  ounce can  pumpkin
  • 2  tablespoons  finely chopped crystallized ginger or 1 teaspoon ground ginger
  • 1  teaspoon  vanilla
  • 1/2 8  ounce container  frozen light whipped dessert topping, thawed
  • 3  gingersnaps, halved

1. In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.

2. Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.

From the Test Kitchen*Sugar Substitutes:
  • Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.
  • Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.
Nutrition Facts (Ginger Pumpkin Mousse)
  • Servings Per Recipe 6,
  • cal. (kcal) 196,
  • Fat, total (g) 5,
  • chol. (mg) 103,
  • sat. fat (g) 3,
  • carb. (g) 33,
  • fiber (g) 2,
  • pro. (g) 4,
  • sodium (mg) 47,
  • Other Carb () 2,
  • Medium-Fat Meat () 1,
  • Fat () 1,
  • Carb Choice () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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