Pumpkin Mousse

5 from 1 vote

This creamy pumpkin mousse is light, airy, and full of warm fall spices, with all the flavor of pumpkin pie and no crust. Make it a day ahead for an easy Thanksgiving or fall dessert. Spoon into dessert glasses or pipe for an elegant presentation. See recipe notes for gelatin amounts and texture options.

Prep Time10

Cook Time10

Chilling1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 334kcal

Author: Sally Cameron

Equipment

Electric hand mixer
18" disposable piping bag optional
Large star or plain tip for piping bag optional for piping
Whisk

Ingredients

1 ½-2 teaspoons unflavored gelatin (such as Knox) or 2 - 2 ½ silver leaf gelatin 170 bloom, notes below
1 ½ tablespoons cold water
3 large egg yolks
¾ cup granulated sugar or powdered monk fruit/allulose blend
1 15 ounce can pumpkin puree not pumpkin pie filling
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
1 ½-2 teaspoons vanilla extract
1 ½ cups heavy whipping cream very cold, well chilled

Optional Garnishes

a little extra whipped cream
a sprinkle of cinnamon or nutmeg
crushed amaretti or ginger cookies
a cinnamon stick
shaved or zested white chocolate

Instructions

Bloom the gelatin

For powdered gelatin, sprinkle over 1½ tablespoons cold water in a medium bowl. Let stand for 1 minute to soften.
For leaf gelatin, cut the sheets into small pieces and soak in a bowl of cold water for 5–10 minutes until softened. Squeeze out the excess water and transfer the softened gelatin to the mixing bowl before proceeding with the recipe.

Cook Pumpkin Base

Combine the egg yolks and sugar in the same bowl with the softened gelatin. Whisk until smooth. The mixture will be sticky at first but will blend with continued whisking.
Set the bowl over a saucepan with a few inches of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Cook, whisking constantly, until the mixture reaches 165°F on a digital thermometer, about 5 minutes. Tilt the bowl slightly for easier temperature measurement when inserting the thermometer.

Cool Pumpkin Base

Remove the bowl from the pan and with a hand electric mixer (or standing mixer), beat egg mixture until cool and thickened, about 3 minutes. Mixture will be sticky. Beat in pumpkin, spices, and vanilla. Cover pumpkin base and chill in the refrigerator until thickened and cool, about 1 hour.
Note: you can do this step the day ahead. The base will firm up, so whisk it by hand to loosen it up, then add to whipped cream.

Whip Cream, Finish Mousse

In a large stainless steel bowl with clean beaters, beat cold cream until it holds stiff peaks. To finish mousse, gently fold into pumpkin mixture by hand or quickly beat it in with the mixer.

To Serve

Spoon or pipe the mousse into stemmed glasses, ramekins, or small dessert dishes. Cover and refrigerate for at least 3 hours or overnight to chill. Garnish just before serving.
Alternatively, refrigerate the mousse in a covered container or piping bag, then portion into dessert glasses when ready to serve.

Notes

For a soft, spoonable mousse, use 1½ teaspoons powdered gelatin or 2 sheets of 170 Bloom leaf gelatin. For a slightly firmer mousse that holds its shape when piped, increase to 2 teaspoons powdered gelatin or 2½ sheets of leaf gelatin.

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