Ichabod Crane's Baked Pumpkin Mousse

Ichabod Crane's Baked Pumpkin Mousse

2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt

Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl. In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream.

Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whites are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.

Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate.

Make a jack-o'-lantern face with currants (raisins) and serve with unsweetened whipped cream.
Serves 8.

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