There are a couple of reasons why it sometimes takes me a while to post a recipe I have promised, and each one of them has 10 fingers! Sometimes Mama Brain causes me to misplace my notes or the usual suspect (Hunter) takes them. Either way, I have use what little memory I have and try to figure out the rest, again! Yeah, my life with 2 little ones… NEVER a dull moment! Oh, and now my 7 month old is getting around, rolling, pivoting and army crawling everywhere! Now not only do I need to keep my kitchen clean, now the floors because little Connor is a vacuum cleaner!! He will not stay where I put him anymore and that’s kinda sad!
It’s an endurance race everyday I wake up, but I love them to pieces, and I love running this blog and creating recipes! I am thankful that I can do both… slowly but surely, I get it done. I will be glad to finish this second cookbook so I can take a little break from the kitchen. After 500 tried and true recipes over the last 2 years, that should keep y’all busy for a while! I am still shooting for the last week of the month or first week of November for the eBook to be finished! The spiral bound will hopefully be ready for Thanksgiving, at the latest the earlier part of December.
“Try, Try, Try, Try, Try Again”
If you have little ones, I am sure you are familiar with the song that Daniel Tiger (on PBS) sings about not quitting. Well, I tried, and tried… It took 9 attempts to make this Pumpkin Pie Mousse, yes, 9! I used almost 3 lbs of pumpkin to figure out this recipe and to get the perfect consistency. The 3rd time I made it, the mousse turned out PERFECT, but the next day when I went to make it once more to “confirm” my recipes, I could not find my notes. Either my 2-year-old took them or I hid them from him (and myself). I had to make it 6 more times to re-figure out the amount of gelatin I used! I wanted to SCREAM!! I feel better now that I have the recipe in print… I won’t be losing it again!
The evolution of this recipe when something like this:
- No gelatin
- Unflavored gelatin, not warmed, just dissolved
- Unflavored gelatin, gelatin dissolved, then milk warmed. PERFECT!
Notes mysteriously disappeared
- Too much gelatin
- Too much gelatin
- Clumping of gelatin
- Used greek yogurt instead of cream cheese (I was running low), still too much gelatin, too thick
- I used all heavy whipping cream for the dairy, no gelatin
- I used the right amount of gelatin, dissolved the gelatin in the milk, then warmed. I think I finally got back to attempt #3, PERFECT! 😉
This is recipe developement and commitment my friends.
Tips for a Successful Recipe
This is really a YUMMY and easy recipe! The hardest part, which isn’t hard at all, is warming the milk slightly so that the gelatin dissolves. After that, blend and refrigerate. BAM!
Be sure to use the best ingredients you can get your hands on. If you can use fresh cooked pumpkin, that would be GREAT! My kitchen has been SO busy these past few months, well actually 2 years, that I haven’t FOUND time to cook a pumpkin. I know all that I need to do is throw a pumpkin in my trusty slow cooker, I just haven’t done it yet. Such an easy way to cook a pumpkin, just like I prepare my Spaghetti Squash.
I purchased this organic pumpkin last time they had a sale. It comes in a carton, not a can. It’s very good and really looks and taste like “real” pumpkin. If purchasing canned pumpkin, be sure to find it packed in BPA free cans like this.
Blend, and blend well
The first few batches of mousse I made, I used my Magic Bullet! It is PERFECT! I like the Magic Bullet for single servings or small amounts. I DO NOT recommend using a Ninja Blender for this recipe unless you are doubling or tripling the recipe. I also prefered the “blend” method over the hand mixer method. It was much easier to get a smooth consistency using a blender device like the Magic Bullet. I also didn’t have to soften the cream cheese which was nice. The more you blend, the more air you work into the mousse. The times I didn’t blend as long (and when I added more gelatin), it was more like a pumpkin pie texture. Mmmm. Pumpkin Pie! 😉 The Magic Bullet did a MUCH better job of incorporating air into the mousse than the using other devices I used.
Variations
The recipe as listed is DELICIOUS! Light and airy but rich from the little bit of cream cheese. Feel free to use homemade coconut milk in place of the regular milk. If you can, use the thick part of the coconut milk, either from the homemade coconut milk or the good canned stuff, in place of the cream cheese. You can also substitute Greek Yogurt instead of the cream cheese for a little extra protein and probiotics! It will not be quite as rich, but still tasty!
Another variation would be to double the amount of gelatin used. This gave more of a pumpkin pie consistency. Use the crust recipe from my cheesecake recipe, bake the crust and then pour this filling in. It would be YUMMY! Also, feel free to use cooked sweet potato or butternut squash instead of the pumpkin.
Which Gelatin should I use
Be sure to use the regular unflavored gelatin, either porcine or Kosher, but not the Hydrolysate kind, it won’t thicken.
Don’t have gelatin yet?? First, read THIS blog post about the amazing benefits of gelatin and purchase some! Second, if you can get your hands on some carrageenan-free heavy whipping cream, simply substitute the cream for the milk and omit the cream cheese and gelatin. Blend as instructed however, it won’t take long before the cream thickens. This makes a nice and fluffy pumpkin cream!
Sweeteners of Choice
I currently use Stevia Select but as always, feel free to use your favorite and preferred sweetener.
Serving Options
I found that these were perfect served in a small coffee cup, 6 oz ramekins or mini wine glasses. I also used a martini glass. Very pretty! This mousse would be GREAT in your child’s lunch box. Check out these small glass containers with lids to make your own pudding cups!
Only want 1 serving?? Just half the recipe for the perfect single-serving treat! Need more?? This recipe can be easily doubled (or tripled)!
Serves 2, 1/2 cup servings
- 1/2 cup milk (cow's or coconut milk)
- 1 tsp. gelatin (I used Great Lakes)
- 1/2 cup cooked pumpkin
- 2 oz. cream cheese
- 1 tsp. pure vanilla extract
- 1/2 tsp. pumpkin pie spice
- Scant 1/8 tsp. Stevia Select Stevia or sweetener of choice, to taste*
In a small sauce pan, add milk and then sprinkle gelatin over milk in a thin layer. Let it set for 45 seconds and then gently swirl the milk around in the pan until gelatin is dissolved. Turn heat on low and allow milk to warm. Turn off heat when bubbles just begin to form around outside of pan.
Pour milk into blender device (I prefer a Magic Bullet). Add remaining ingredients. Blend for 30-60 seconds, or until ingredients are well blended. Taste for sweetness and adjust if necessary.
Pour into serving 2 serving dishes. Chill for 2 hours or overnight.
*2 tsp. of raw honey can also be substituted instead of stevia. Use whatever sweetener you wish.
- Nutrition: 160 Calories, 12 grams Fat, 7 Net Carbs, 6 grams Protein**
- **Nutrition information obtained through http://caloriecount.about.com. Numbers are calculated from using cow's milk. If using coconut milk or other dairy, the carb count will be lower and the fat content higher.
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Happy Cookin’!
