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