Thanksgiving isn’t a holiday New Zealanders typically celebrate…but we think it should be!  Especially now we’ve tried Chef Steve’s Thanksgiving Pumpkin Pie mousse!

Steve whipped up this wee treat to say thanks to our amazing suppliers, partners and team for all their support over the past 21 months of border closures. We have missed our International friends enormously, and are always thankful to be surrounded by the incredible locals we work with.

Pumpkin Pie Mousse 

• 1 cup pumpkin puree
• 1/2 cup cream cheese, room temperature
• 2 tablespoons sugar
• 2 teaspoons pumpkin pie spice
• 1.5 cups chilled heavy cream

Combine and mix together pumpkin puree, cream cheese, sugar, and pumpkin pie spice in a bowl. Add heavy cream and mix until smooth. Pour into a 1 litre Cream syphon. Screw on one iSi cream charger and shake vigorously. Chill for at least one hour before serving. 

Ginger Pecan Cookie Crumb 

• 1 cup gluten-free flour
• ¼ cup caster sugar
• 150 grams melted butter
• ½ teaspoon ginger powder
• ½ cup pecans

Mix all dry ingredients together add melted butter. Crumble on a baking sheet lined with baking paper. Bake 10-15minute 160 Celcius or until golden brown.

Maple Mascarpone 

• 100gms mascarpone
• 2 tablespoons maple syrup

Mix and chill 

To assemble grab six water glasses put mousse in the bottom then crumble over top. Finish with the mascarpone

Happy Thanksgiving from Chef Steve and the Poronui Team!