Honey Pumpkin Mousse
4 eggs, separated
3/4 cup honey
16 ounces fresh pumpkin puree
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
In top of double broiler, combine egg whites and honey. Cook over simmering water, stirring constantly until mixture reaches 160°F.
Transfer mixture to a medium bowl. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
In medium saucepan, combine egg yolks, pumpkin, flour, cinnamon, ginger, nutmeg, and salt. Cook over medium heat, stirring constantly until mixture boils; remove from heat.
Gently stir 1/4 of beaten egg whites into pumpkin mixture. Gradually fold remaining egg whites into lightened mixture. Spoon mousse into dessert glasses; cover and chill.
Reprinted with permission from Farmstand Favorites: Pumpkins. ISBN: 978-1-57826-357-8 $5.95 (paperback). From Hatherleigh Press. Distributed by Random House.