Preparation Time: 20 minutes
Cooking Time: 5 minutes (if blooming gelatin)
Chilling Time: 2 hours
Total Time: 2 hours 25 minutes
Servings: 6
Calories: Approximately 245 calories per serving
Ingredients
- 1 cup pumpkin puree
- 1 cup heavy whipping cream, cold
- ¼ cup powdered sugar
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Optional Garnishes
- Whipped cream
- Ground cinnamon
- Crushed graham crackers
- Chopped pecans
- Caramel sauce
- Cinnamon stick for decoration
Equipment Needed
- Large mixing bowl
- Medium bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Serving glasses or dessert bowls
Instructions
Step 1: Prepare the Gelatin
Sprinkle the gelatin over the cold water in a small bowl. Allow it to sit for 5 minutes until it blooms. Microwave for about 10–15 seconds or gently heat until dissolved. Set aside to cool slightly.
Step 2: Mix the Pumpkin Base
In a medium bowl, combine the pumpkin puree, brown sugar, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, nutmeg, and salt. Stir until the mixture is smooth and well blended.
Step 3: Add the Gelatin
Slowly pour the cooled gelatin into the pumpkin mixture while stirring continuously to ensure it blends evenly.
Step 4: Whip the Cream
In a chilled mixing bowl, beat the cold heavy whipping cream using an electric mixer on medium-high speed until stiff peaks form. This usually takes about 3–4 minutes.
Step 5: Fold Everything Together
Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Add the remaining whipped cream and carefully fold until fully combined. Avoid overmixing to keep the mousse light and fluffy.
Step 6: Chill
Divide the mousse evenly among serving glasses or bowls. Refrigerate for at least 2 hours, or until the mousse is firm and thoroughly chilled.
Step 7: Garnish and Serve
Before serving, top with whipped cream, a sprinkle of cinnamon, crushed graham crackers, chopped pecans, or a drizzle of caramel sauce if desired.
Recipe Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill your mixing bowl and beaters before whipping the cream for the best volume.
- Fold the whipped cream gently to maintain a light texture.
- Refrigerating overnight enhances the flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Do not freeze, as the texture may become grainy after thawing.
Variations
- Add maple syrup instead of brown sugar for a richer fall flavor.
- Mix in crushed ginger cookies for added texture.
- Layer the mousse with graham cracker crumbs for a parfait-style dessert.
- Add mini chocolate chips for a chocolate pumpkin mousse variation.
- Sprinkle toasted pecans on top for extra crunch.
Serving Suggestions
Pumpkin mousse pairs beautifully with hot coffee, chai tea, apple cider, or hot chocolate. It also makes an elegant finish to holiday meals and can be served in individual glasses for a beautiful presentation.
Nutrition Information (Per Serving)
- Calories: 245
- Protein: 3 g
- Carbohydrates: 18 g
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 58 mg
- Sodium: 135 mg
- Fiber: 2 g
- Sugar: 14 g
- Vitamin A: 115% Daily Value
- Vitamin C: 5% Daily Value
- Calcium: 6% Daily Value
- Iron: 6% Daily Value