Pumpkin Mousse

Crushed toffee bars add a delicious candy crunch to this velvety smooth spiced pumpkin mousse.


3 eggs

1/3 cup sugar

1/4 cup orange liqueur (such as Grand Marnier)

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 can pumpkin puree, not pie filling

1 cup heavy whipping cream


1 teaspoon vanilla extract

2 toffee bars (1.4 ounces each), such as Skor, crushed

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Bring a small amount of water to a simmer in the bottom of a double boiler. In the top of the double boiler whisk together eggs, sugar, orange liqueur and spices. Cook whisking constantly for 10 – 12 minutes until mixture thickens. (If you do not have a double boiler, you can use a large pot on the bottom with a smaller pot or metal bowl on top. Be sure the simmering water does not touch the bottom of top pan.)
Remove from heat. Spoon pumpkin puree into a large bowl. Stir 1/4 cup of warm egg mixture into pumpkin. Then fold in remaining egg mixture. Cool.
Once pumpkin mixture has cooled, beat whipping cream until soft peaks form adding 1 tablespoon of honey at a time while beating. Beat in vanilla. Fold the whipped cream into the pumpkin mixture. Spoon into parfait or wine glasses and chill until ready to serve. Just before serving top with crushed toffee bars.
Serves: 4-6