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4.5 from 60 votes

Mascarpone Pumpkin Mousse Cups

This easy pumpkin dessert is made by layering crunchy amaretti cookies, homemade mascarpone pumpkin mousse, and whipped cream. Tastes like fall in a glass!

Prep Time
20 mins
Total Time
20 mins
Servings: 6
Calories: 692 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 eggs , whites and yolks separated
  • ½ cup granulated sugar , divided
  • 8 ounce container of mascarpone cheese , at room temperature
  • 1 cup canned pumpkin puree , about 7 ounces
  • 1 teaspoon pumpkin pie spice
  • 1 pint whipping cream
  • 7 ounce bag of Amaretti cookies
  • cocoa powder , for serving

Instructions

    Cup of Yum
  1. Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
  2. Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
  3. Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
  4. Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
  5. Whip cream until light and fluffy. Add whip cream to a pastry bag or gallon size ziploc bag with ¼ inch of corner snipped off. Add pumpkin mascarpone mixture to another ziploc bag and snip corner.
  6. Crumble amaretti cookies into chunks, reserving 6 cookies for garnish. Add ¼ cup cookies to bottom of 6 glasses or serving bowls. Pipe a layer of whip cream over cookies, then about ⅓ cup pumpkin mixture, then another layer of cookies, then another layer of whip cream. Garnish with extra cookie crumbles or whole cookies, a dusting of cocoa powder and fresh herbs for garnish.

Notes

  • *If desired, you can substitute the beaten egg whites for 2 to 3 cups of whipped cream. Using whipped cream instead of egg whites will make the homemade pumpkin mousse slightly lighter and fluffier, but it will still taste delicious. 
  • adapted from Extra Virgin

Nutrition Information

Calories 692kcal (35%) Carbohydrates 52g (17%) Protein 11g (22%) Fat 50g (77%) Saturated Fat 30g (150%) Cholesterol 228mg (76%) Sodium 177mg (7%) Potassium 174mg (5%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 8162IU (163%) Vitamin C 2mg (2%) Calcium 129mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 692

% Daily Value*

Calories 692kcal 35%
Carbohydrates 52g 17%
Protein 11g 22%
Fat 50g 77%
Saturated Fat 30g 150%
Cholesterol 228mg 76%
Sodium 177mg 7%
Potassium 174mg 4%
Fiber 2g 8%
Sugar 42g 84%
Vitamin A 8162IU 163%
Vitamin C 2mg 2%
Calcium 129mg 13%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.