Pumpkin and Bourbon Mousse
All the traditional flavors of pumpkin pie combine in this satisfying, creamy mousse. Get the recipe for Pumpkin and Bourbon Mousse ». Todd Coleman

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.

Yield: serves 4-6


  • 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


  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.