One Sweet Dessert

I couldn’t go any longer without one more dessert using a staple of Yankee diets for so many centuries, the pumpkin. although the days of preparing pumpkin(in any fashion) from a whole pumpkin are long gone, canned pumpkin works wonders in the kitchen. If you want something a little less filling than Mincemeat Pie and something a little more creative than Custard Pie this Christmas, try my long-winded dessert below. I tried to shorten the name on one hand but wanted to catch your attention on the other. Maybe that’s why television chefs use so many words in their recipes? Surely it isn’t because they are a little vain….or is it?

Sweet Pumpkin Mousse with Mincemeat-Cranberry Sauce
I truly love the light flavors in this mousse, complimented by the sweet and savory aspect of the sauce……Great. Now I sound like one of them.


1 1/2 teaspoons unflavored gelatin
4 1/2 teaspoons cold water
3 egg yolks
3/4 cup sugar
1 1/2 cups canned pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups heavy whipping cream
1 teaspoon almond extract

In a small saucepan, sprinkle the gelatin over the cold water; let stand for 1 minute or until softened. Beat in the egg yolks and sugar. Cook and stir over medium heat until mixture has thickened, about 5 minutes. Transfer to a small bowl; beat in the pumpkin and spices. Refrigerate until set, about an hour. In a small mixing bowl, beat cream and almond extract until stiff peaks form. Fold into the pumpkin mixture and refrigerate while making sauce.

Mincemeat-Cranberry Sauce:

2 cups prepared mincemeat
1 cup apple cider or juice, divided
1 teaspoon grated orange peel
1/2 cup fresh cranberries
Juice from 1 orange

In a medium, sized saucepan, add all ingredients and bring to a slight boil over medium-high heat. Reduce heat to low and simmer, stirring frequently to prevent burning, for 3 minutes. Remove from heat, transfer to a bowl and cover to refrigerate until cool and ready to assemble.

Place a 1/2 cup sauce in the middle of each serving dish, making a place in the middle to put mousse. Pipe or dollop mousse in the middle of each plate and serve.

Makes about 6 servings