Pumpkin Dessert Recipe

Prepare the Oven and Pan

Preheat the oven to 325°F (160°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt.

Mix Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, pumpkin puree, vanilla extract, and water until well combined.

Combine Mixtures

Pour the wet mixture into the dry ingredients and stir until just combined.

Whip Egg Whites

In a clean bowl, beat the egg whites with cream of tartar until stiff peaks form.

Fold in Egg Whites

Gently fold the whipped egg whites into the batter until no streaks remain.

Bake

Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely.

Prepare Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of water and let it bloom for about 5 minutes.

Heat Gelatin

Gently heat the bloomed gelatin in the microwave or on the stovetop until dissolved, then set aside to cool slightly.

Whip Heavy Cream

In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.

Combine Ingredients

In another bowl, mix the pumpkin puree, dissolved gelatin, cinnamon, nutmeg, and vanilla extract until smooth.

Fold in Whipped Cream

Gently fold the whipped cream into the pumpkin mixture until fully incorporated.

Chill Mousse

Transfer the mousse to a serving dish or individual cups and refrigerate for at least 2 hours.

Heat Cream

In a saucepan over low heat, combine the white chocolate chips and heavy cream. Stir until melted and smooth.

Cool Topping

Remove from heat and let it cool slightly before pouring over the chilled mousse.

Cook Pepitas

In a small saucepan, combine pumpkin seeds, granulated sugar, cinnamon, and water. Cook over medium heat, stirring frequently, until the sugar has melted and the seeds are coated.

Cool Pepitas

Spread the candied pepitas on a parchment-lined baking sheet and let them cool completely.

Assemble Dessert

Once the mousse is set and the white chocolate topping has cooled, pour the topping over the mousse and sprinkle the candied pepitas on top.

Garnish

Garnish with fresh coriander leaves before serving.