Pumpkin Mousse Recipe
User Reviews
5
Pumpkin Mousse Recipe
Description
The Pumpkin Mousse uses unflavored gelatin dissolved in warm milk as a setting agent. Pumpkin puree is combined with granulated sugar, pumpkin pie spice, and sour cream for tang and flavor. Folded into whipped topping, this creates an airy texture. The warm gelatin mixture is incorporated to help the mousse set properly once refrigerated.
This no-bake dessert offers a smooth, creamy texture with balanced sweetness and seasonal pumpkin spice notes. It is chilled several hours or overnight until firm. The mousse is served with a rum whipped cream topping made by whipping heavy cream with powdered sugar and rum or vanilla for flavor enhancement. The whipped cream is added just before serving to maintain its light texture.
The dessert suits fall gatherings and holiday meals, providing a seasonal treat with the softness of mousse and the brightness of spiced pumpkin. Its make-ahead nature allows convenience for entertaining.
Ingredients
Pumpkin Mousse Ingredients:
- 1/2 oz gelatin 2 packets or 14 grams total, unflavored
- 1 cup milk any kind
- 1 cup granulated sugar
- 15 oz pumpkin puree canned
- 1 tsp pumpkin pie spice
- 16 oz sour cream
- 16 oz whipped topping thawed in the refrigerator
- 1/2 tsp ground cinnamon to garnish
Rum Whipped Cream Ingredients:
- 1 cup heavy whipping cream
- 2 Tbsp powdered sugar
- 1 tsp rum dark or golden, or vanilla extract
Instructions
How to Make Easy Pumpkin Mousse:
- In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).
- In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
- With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.
To Make the Rum Whipped Cream:
- Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.
Notes
- Prepare the rum whipped cream just before serving to preserve its light texture and fresh flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1/2-cup each portions)
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbs | 24g | |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 58mg | 2% |
| Potassium | 155mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 4570IU | 91% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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