Description
This Pumpkin Mousse is a light, airy dessert perfect for fall gatherings or holiday celebrations. Blending smooth pumpkin puree with warm spices and whipped cream creates a creamy, flavorful treat that sets beautifully in the fridge without any baking required.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, cold
Optional Toppings
- Whipped cream
- Crushed graham crackers
- Pecans
Instructions
- Combine Pumpkin and Spices: In a medium bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract until smooth and fully combined to form the flavorful base of the mousse.
- Whip the Cream: In a separate large bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form, ensuring the mousse will be airy and light. Avoid overbeating to maintain a smooth texture.
- Fold Mixtures Together: Gently fold the pumpkin-spice mixture into the whipped cream using a spatula, mixing just until incorporated to preserve the lightness of the mousse.
- Chill to Set: Spoon the mousse into individual serving cups or bowls, cover, and refrigerate for at least 1 hour to allow the flavors to meld and the mousse to firm up.
- Add Toppings and Serve: Before serving, top the mousse with whipped cream, crushed graham crackers, or pecans for added texture and garnish as desired.
Notes
- Be sure to use cold heavy cream for best whipping results.
- Do not overmix when folding the pumpkin mixture into the whipped cream to keep the mousse airy.
- The mousse can be prepared a day ahead — just keep it covered in the fridge.
- Optional toppings add texture and complementary flavors but can be omitted for a simpler dessert.
