Pumpkin Mousse – once my all time favorite dessert to make for Thanksgiving until my Double Layer Chocolate Whipped Pumpkin Mousse Pie was invented. As amazing as that pie is, it does take a bit of a time commitment.
My basic pumpkin mousse is a VERY close runner up to my pumpkin mousse pie. It is easy to make, DELICIOUS, and the perfect light ending to a typically heavy meal. You can enjoy this year round (I do) and play with the spices to make it your own.
Pumpkin Mousse is something the entire family will enjoy.
Its fun for kids and doesn’t contain too much sugar. Those family and friends with with overfull bellies won’t feel like they are going to explode after eating this. Overall it is a real palate pleaser.
Double the recipe if you want to gobble some up the next day. Leftovers are always rare with this dessert.
Looking for more pumpkin recipe inspiration. Check all the All Things Pumpkin section of my recipes.
- 3 eggs
- 1 cup whole milk +1/2 cup whole milk (can substitute non-dairy milk but it will change the texture)
- 3/4 cup raw honey
- 1 (.25 ounce) package unflavored gelatin (I use the Great Lakes Brand)
- 1 1/2 cups pumpkin puree] (check out how I [make it)
- 3 tablespoons raw organic sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon vanilla extract (I personally like vanilla bean paste in this recipe)
- ½ package of finely ground gluten free gingersnap cookies (or make your own) - THESE are by far the most amazing ginger cookies I have ever tasted
- Pour the 1/2 cup of milk into a small bowl and sprinkle the gelatin over it to soften.
- Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
- Combine the 1 cup of milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
- Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
- Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites.
- Place 2 tablespoons of ground gingersnap cookies in the bottom of (4) individual ramekins or wine glasses. Fill the glass half full with mousse. Add a layer (1 tablespoon) of ground gingersnaps and top with more mousse. Serve with whipped cream.