Pumpkin Mousse!

At this time of year, I can’t help it. I need to indulge in pumpkin in any way possible, and the thought of it always makes me very excited. Hence the ! after the title for every pumpkin recipe. It just makes me excited for the chilly nights, and I love that one ingredient can be used in every type of dessert to make something delicious.

This next recipe is a little creation of my own. I searched for pumpkin mousse recipes in a variety of places, but I couldn’t find any to my liking. Most of them involved some combination of sugar-free instant pudding, cream cheese, or some other non-mousse related ingredient. I wanted the more traditional route. Mousses can cover a broad range of creamy, fluffy desserts, but generally, they always have whipped cream, meringue, or both folded into them. I decided to make a basic pastry cream and add some pumpkin goodies and whipped cream to make it a mousse.

Pumpkin Mousse

Stuff You’ll Need

Makes 6 1 cup servings

  • Whipped cream (8oz heavy cream : 2oz sugar)
  • 2 cups milk
  • 1/4 cup plus 1/2 Tbsp sugar
  • 2 egg yolks
  • 2 whole eggs
  • 1/4 cup plus 2 tsp corn starch, sifted
  • 1/4 cup plus 1/2 Tbsp sugar
  • 2 Tbsp (1/4 stick) butter
  • 1/2 Tbsp vanilla extract
  • 3/4 cup canned pumpkin
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp allspice

How to Do It

Start by setting up your kitchen for what’s most comfortable for you. This is not a difficult process, but timing is everything. It will help if you have your ingredients readily available and can do everything in a streamline fashion. This is how I set up my counter to make the mousse.

Measure out what you can ahead of time.

Now, let’s get into creating!

  1. First, make the whipped cream, chill, and set aside. It may be helpful to divide it in half as you’ll be folding half into your mousse and using the other half to top the mousse.
  2. Dissolve the first 1/4 cup plus 1/2 Tbsp sugar into the milk in a sauce pan, and set over medium heat. Bring just to a boil.
  3. While the milk is heating, combine the eggs, the cornstarch, and second portion of sugar into a mixing bowl or stand mixer. Using the whip attachment, whip the ingredients until bright yellow and creamy.
  4. Temper the egg mixture by slowly and steadily pouring the hot milk in a thin stream into the mixing bowl while continuing to beat the eggs. Do this until the entire amount of milk is whipped in, and remember: if you add the milk too quickly, it will start to cook the eggs!
  5. Transfer the mixture back into the hot saucepan, and place over medium heat while continuously stirring.
  6. Add the butter and vanilla extract, and continue stirring. The mixture will begin thickening quickly. When it comes to a boil, remove it from the heat.
  7. Stir in the pumpkin and spices until fully blended.
  8. Cool the mixture quickly by putting the pan in an ice bath, or transfer it to a smaller bowl or pan and refrigerate. Be sure to cover with plastic wrap so the cream doesn’t develop a crust on the top. No one likes crusty mousse.
  9. After the mixture is completely cooled and chilled, fold in half of your whipped cream. A rubber spatula works well for this. The texture will begin to change from a pudding-like texture to a creamy mousse.
  10. Divide into six serving dishes (I used ramekins), top with additional whipped cream and a ginger snap, grab a spoon, and enjoy!


  1. Tasty!!

  2. mmmmmm mmmmmmm

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