My new go-to dessert is my sugar free pumpkin mousse. I made one last year but this one is a zillion times better. This is a riff on Martha Stewart’s pumpkin mousse from her 2011 Thanksgiving issue. It’s really light as air and not too sweet. The main thing I did was to replace maple syrup with splenda and maple extract. Worked out perfectly. Also, feel free to adjust the spices on this sucker. I omitted the ginger and used a mixture of cinnamon, nutmeg and allspice. The big difference between this year’s mousse and last year’s mousse is that this holds it frothiness well because of the gelatin. You can make it well in advance.
Sugar Free Pumpkin Mousse
1 packet of gelatin (a scant tablespoon worth)
1/4 cup of water
1/2 cup canned pumpkin
1 teaspoon of maple extract
1/3 cup of splenda for baking (which ensures a 1 to 1 equivalent for sugar)
4 eggs, separated
1 tablespoon worth of spices (you can use cardamom, ground ginger, cinnamon, allspice, cloves, nutmeg etc)
4 egg whites from the separated eggs
1/4 cup splenda
1 cup heavy cream
Dissolve the gelatin in the water and let sit in the water for 15 minutes until the gelatin has softened. Mix together the pumpkin, splenda, maple extract, spices, and egg yolks in a large heat proof bowl. Add the gelatin and put the bowl over a pot of simmering water. Heat the pumpkin mixture until the gelatin has fully dissolved and the mixture has thickened a little. Let cool to room temperature. Whip the egg whites and sugar to soft peaks. Fold vigorously into the pumpkin (seriously don’t worry about deflating the egg whites, the mousse is totally airy anyway). Whip the whipped cream until soft peaks and fold the whipped cream into the pumpkin mixture. Let stand at least 2 hours before serving.