Pumpkin Mousse is creamy, fluffy, melt-in-your-mouth perfection and it is my family’s favorite pumpkin dessert. Every year, when I make it, another die-hard pumpkin-hater falls prey to its awesomeness.
Pumpkin Mousse
A co-worker gave me this recipe, more years ago than I feel like counting. I took one bite of the mousse she brought to the office and I was smitten.
Creamy, light and full of real pumpkin flavor lightly spiced by nutmeg and cinnamon had me convinced I needed to make this recipe right away.
My husband liked the pumpkin mousse just as much, maybe even more. He has consistently chosen this as his dessert of choice every holiday season since then.
Nothing makes him happier, during the season of holiday baking than knowing I am going to make pumpkin mousse for dessert.
When I was getting ready to make this mousse for the first time, as a very young newlywed who had grown up with cool whip and instant pudding style desserts, I’d never bought a carton of heavy cream before in my life, let alone whipped it into peaks.
However, this mousse was a turning point. I discovered then, that quality ingredients can produce results at home that trump anything a restaurant could possibly serve.
Making pumpkin mousse was, in many ways, the dessert that pushed me to start baking and cooking more outside my comfort zone I’m so very glad I did!
This recipe starts by dissolving gelatin in a small amount of dark rum. The rum adds a rich deep flavor that I believe is what helps this pumpkin mousse stand out from the crowd.
Pumpkin Mousse Recipe
After mixing together pumpkin puree, eggs, sugar, spices, and vanilla, the gelatin mixture is added. Beat the heavy cream into stiff peaks then gently fold it into the pumpkin-gelatin mixture.
I’ve chilled this mousse both in individual ramekins and in a giant bowl for serving. Whichever way you choose to serve it, be sure to chill the mousse for at least four hours before serving.
I also learned back in my newlywed days that making this pumpkin mousse for just two people was not a good idea. We found it impossible to stop after just one bowl and may have wound up happily living on pumpkin mousse for a couple of days.
I highly recommend making this mousse only when you have guests or a few hungry kids around to help you out!
Kitchen Tip: I use these bowls and this mixer (or this stand mixer) to make this recipe.
A dish of pumpkin mousse is a welcome dessert during the fall and holiday season. Serve it with Ginger Spice Carrot Cake Cookies for the ultimate treat for fans of desserts with a little spice.
Pumpkin Mousse doesn’t just have to be for dessert either! This recipe would also make a fun indulgent breakfast on Thanksgiving morning or other special occasions.
Even my friends who aren’t big fans of pumpkin pie or the pumpkin spice craze have loved this mousse. One bite is enough to turn anyone into a pumpkin enthusiast!
Pumpkin Dessert Recipes
I don’t just get my pumpkin fix with mousse this time of year. From September to December, you’ll find me making and enjoying everything from Pumpkin Spice Baked Oatmeal and Pumpkin Spice Waffles for breakfast to Classic Pumpkin Pie after dinner.
With a beautiful orange color and signature earthy flavor, pumpkin puree works well in both sweet and savory recipes and plenty in between. It doesn’t feel like fall until I’m stirring a batch of Pumpkin Pie Oatmeal or have a batch of Pumpkin Muffins or Chocolate Chip Pumpkin Bread baking in the oven.
Make your own Homemade Pumpkin Pie Spice to have on hand so you’re ready to brew a hot Pumpkin Spice Latte whenever the craving strikes. And if you love the taste of pumpkin pie and coffee cake, this Layered Pumpkin Coffee Cake should be on your dessert menu this week, too.
Readers who’ve been following me for a while might remember that I like a good no-bake dessert recipe. Especially during the holidays when oven space is prime real estate, the fact that I can make a swoon-worthy pumpkin dessert without using the oven at all makes me extra grateful.
These No Bake Pumpkin Cookies from The Reluctant Entertainer look like a great way to enjoy your favorite pumpkin flavors when your holiday turkey is taking over the oven.
For years, though, this Pumpkin Mousse has been my no-bake pumpkin dessert recipe of choice. It reminds me of why I fell in love with homemade cooking in the first place: delicious food made with love makes people happy.
I hope you will try this and that you love the Pumpkin Mousse as much as we do!
Pumpkin Mousse
Ingredients
- 1 packet unflavored gelatin 2 1/2 teaspoons
- ¼ cup dark rum
- 16 ounces can unsweetened pumpkin puree
- 1 cup sugar
- 2 egg yolks
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- 1½ teaspoons vanilla extract
- ½ teaspoon kosher salt
- 2 cups heavy cream
Instructions
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Sprinkle the gelatin over the rum in a small heatproof cup. Let it soften for a few minutes. While the gelatin softens, combine the remaining ingredients except for the cream, in a large mixing bowl.
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Set the cup of softened gelatin in a pan of gently simmering water and stir the gelatin until it has dissolved. While the gelatin is still hot, whisk it into the pumpkin mixture.
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Whip the cream to soft peaks and carefully but thoroughly fold it into the pumpkin mixture. Fill (8) 6 ounce ramekins or a large glass bowl. Refrigerate at least 4 hours or overnight. Enjoy!
Nutrition
{originally published 12/10/11 – recipe notes and photos updated 10/21/22}
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