With fall arriving and Thanksgiving around the corner, pumpkin dishes are back on our menus. Say “pumpkin” and most people say “pie”, but pumpkin is not just for pie. Some of my favorite pumpkin recipes include pumpkin maple pecan cake, black bean and pumpkin soup, and this sublime pumpkin mousse.
Spiced Pumpkin Mousse
I’ve made this pumpkin mousse many times to the delight of family, guests and clients alike. The best thing is it can be made a day ahead (or first thing in the morning). Getting something done and off your checklist in advance is always welcome. Canned pumpkin puree makes this recipe easy. Read the can label and buy buy plain pumpkin, not pumpkin pie filling.
Versatile for Presentation
You can serve pumpkin mousse in a variety of ways. I’ve piped it into pastry puffs, white chocolate cups, pretty stemmed wine glasses, or just glass dessert dishes. Garnish with a bit of whipped cream, a sprinkle of cinnamon, maybe a ginger or Amaretti cookie (or the crushed sprinkles of the cookies), and you’ll have a hit on your hands guaranteed.
Disposable Piping Bags
To get dessert ready quickly at the end of dinner, place the mousse in a disposable piping bag with a star piping tip in the end. When you are ready for dessert, slice off the tip of the plastic bag to expose the tip, twist the top of the bag to squeeze the contents down into the tip and pipe. Being right-handed, I twist and gently squeeze with my right hand and guide the bag with my left.
Mousse and other soft fillings, either sweet or savory, are easy to store and transport in a disposable piping bag. I often use a star piping tip in the size of #865 – #867. These are larger tips than what you usually find at typical stores. They can be purchased at a restaurant supply, pastry supply, or on the web.
Disposable 18″ piping bags are available on Amazon or cooking supply stores. I use them not only for piping mousse, but deviled egg filling and even fancy mashed potatoes. They come in handy and are clean and sanitary compared to the old cloth style.
The lightness and flavor of this pumpkin mousse is a nice alternative to more traditional pumpkin desserts. If you try it, please comment and let me know how it worked for you.
Note – I originally shot this photo with white chocolate shells, but I can no longer find them. Pipe it into stemmed glasses to serve.
Adapted from Gourmet Magazine 1998
Spiced Pumpkin Mousse
- 1 1/2 teaspoons unflavored gelatin less than 1 envelope
- 1 1/2 tablespoons cold water
- 3 large egg yolks
- 3/4 cup natural granulated sugar
- 1 15 ounce can plain pumpkin
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 1/2 cups well-chilled heavy cream
- 1/8 teaspoon ground clove
- 1 1/2 teaspoons vanilla extract or vanilla paste
- 6 gingersnaps or ginger cookies optional for garnish
- In a medium metal bowl sprinkle gelatin over cold water to soften, 1 minute. Whisk in yolks and sugar until smooth, then set the bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until a digital thermometer reads 165°F. Tilt bowl to facilitate easier measuring temperature.
- Remove the bowl from pan and with a hand electric mixer, beat egg mixture until cool and thickened, about 5 minutes. Mixture will be very sticky. Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not completely set, about 1 hour.
- In a bowl with clean beaters beat cream with vanilla until it holds stiff peaks and gently fold into pumpkin mixture. Transfer mousse to a large disposable pastry bag fitted with a large plain or star tip and pipe into stemmed glasses. Alternatively spoon into glasses or small bowls.
- Cover glasses with plastic film and chill until firmed up, about 3 hours, and up to 1 day. Before serving, garnish with ginger cookies if desired.