Title: Pumpkin Mousse
Categories: Dessert
Yield: 4 Servings

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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