Pumpkin Mousse Dessert Recipe

A glass of creamy pumpkin mousse dusted with cinnamon with a gold spoon.

5 from 1 vote

Creamy, rich and light-textured, make this pumpkin mousse a day ahead and have dessert ready to go. Serve in small dishes or glasses. Spoon it or pipe it for a pretty effect. Make this with powdered monk fruit blend for a sugar-free, low-carb dessert. See notes below recipe.

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 teaspoons unflavored gelatin or 2 silver leaf gelatin 170 bloom leaves
1 ½ tablespoons cold water
3 large egg yolks
¾ cup granulated sugar or powdered monk fruit, or half and half.
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

Cook Pumpkin Base

For powdered gelatin, sprinkle over 1 ½ tablespoons cold water in a medium bowl to soften for 1 minute. For leaf gelatin, cut leaves into small pieces and soak in 2 tablespoons cold for 5 minutes.
Into the bowl, whisk in egg yolks and sugar until smooth. Set the bowl over a saucepan of simmering water (water bath). Cook egg mixture, whisking constantly, until a digital kitchen thermometer reads 165°F, about 5 minutes. Tilt bowl to facilitate easier measuring of the temperature.

Cool Pumpkin Base

Remove the bowl from 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. Beat in the canned pumpkin until smooth. 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

To serve mousse right away, spoon or pipe into stemmed glasses , glass ramekins, or small jars.
Make the pumpkin mousse several hours ahead—or up to one day in advance. Spoon into serving glasses, cover each with plastic film, and chill until set and firm, about 3 hours. The mousse will thicken as it chills. Before serving, remove the plastic and garnish as desired.

Optional Piping Directions

Transfer mousse to a large disposable pastry bag fitted with a large star tip (see below) and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.

Notes

For the spices, you can use pumpkin spice blends if preferred.

What's a large star piping tip? It's in the 823 to about 865 sizes, look at this one for reference.

Monk Fruit Tips:

Using granular monk fruit keeps this low-carb and almost zero sugar. If you use natural granulated sugar, each serving has 27 grams of sugar (27 carbs). If you go half and half, it's about 13 grams of sugar/carbs per serving.

If you use all monk fruit blend it is only 2 ½ carbs per serving and tases the same. Use the powdered monk fruit blend to make it more "pipe-able" as the powdered version gives it body. The granular monk fruit comes out a bit softer.

Chef’s Tip — Sturdier Whipped Cream:
Lightly sweeten the cream before folding it in. A spoon or two of powdered allulose (or powdered sugar) both sweetens and helps it hold peaks—great if you want a mousse firm enough to pipe.

Nutrition