Pumpkin Rum Mousse - Kraft Recipes Top
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Pumpkin Rum Mousse

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Make It

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  • 1. Warm the rum in a small sauce pan. Slowly add in gelatin, stirring constantly. Heat and stir until gelatin is completely dissolved. Set aside and allow to cool slightly.
  • 2. Beat eggs in a large mixing bowl. Gradually add the sugar and beat for 3 to 4 minutes until it is thick and light.
  • 3. In a second bowl, combine and mix pumpkin, cloves, cinnamon, ginger and mace. Combine the rum gelatin and the egg mixtures, stirring well. Gently add in the heavy cream.
  • 4. Pour into small serving dishes. (Or, pour into glass baking dish).
  • 5. Refrigerate for several hours until firm or overnight. Decorate with whipped cream and nuts.


Add a cherry on top for color and decoration. As an alternate , try some blueberries. Both of these fruit add splendid color contrast to white of Whipped Cream, but do not take away from the pumpkin flavor.

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