Bourbon Pumpkin Mousse

  • Serves

    serves 4-6


This spicy reinterpretation of a traditional pumpkin pie will wow guests while still satisfying traditionalists. This recipe first appeared in our November 2012 issue along with Ben Mims's story Sugar and Spice.


  • 34 cup sugar
  • 6 tbsp. bourbon
  • 12 tsp. kosher salt
  • 12 tsp. ground ginger
  • 12 tsp. ground cinnamon
  • 14 tsp. freshly grated nutmeg
  • 14 tsp. ground cloves
  • 8 eggs, yolks and whites separated
  • 1 cup canned pumpkin
  • Orange zest, for garnish


Step 1

Bring 2" water to a boil in a 4-qt. saucepan over medium-high heat. Place a medium metal bowl over pan, and add sugar, bourbon, salt, ginger, cinnamon, nutmeg, cloves, and egg yolks; whisk together, and cook, whisking constantly until thickened and pale, about 6 minutes. Remove from the heat and set bourbon mixture aside. In another bowl, whisk egg whites until stiff peaks form; add canned pumpkin, and fold until almost combined. Add to warm bourbon mixture and fold together until smooth. Divide among serving glasses and sprinkle with orange zest; serve immediately.

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