Introduction

This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible. It comes together quickly with simple ingredients for a festive fall dessert everyone will love. For more pumpkin treats, try the Mini Pumpkin Cheesecake Bites Recipe or Cranberry Pecan Pumpkin Bread Recipe.

Ingredients

This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible. Gather these simple ingredients to create this delightful dessert.

• 1 cup half-and-half
• 1 (29-ounce) can pumpkin puree
• 2 cups light brown sugar, lightly packed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 extra-large egg yolks
• 2 packages (4 teaspoons) unflavored gelatin
• 2 ripe bananas, finely mashed
• 1 teaspoon grated orange zest, plus more for garnish, optional
• 2 cups cold heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon pure vanilla extract

Timing

Context: This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible, and it comes together about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all ingredients: pumpkin puree, heavy cream, sugar, spices (cinnamon, nutmeg, ginger), vanilla extract, and gelatin (if using). Measure accurately for consistent results. Ensure cream and mixing bowl are chilled for optimal whipping.

Step 2 — Whip the Cream

In a chilled bowl, beat heavy cream until soft peaks form. Do not over-whip—stop when peaks hold their shape but tips curl slightly. Set aside in the refrigerator while preparing the pumpkin mixture to keep it cold.

Step 3 — Combine Pumpkin and Spices

In a separate bowl, whisk together pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla until smooth and well-blended. Taste and adjust spices if needed—this is your chance to ensure this easy Pumpkin Mousse is perfectly spiced.

Step 4 — Fold Cream into Pumpkin Mixture

Gently fold the whipped cream into the pumpkin mixture in two additions. Use a spatula and cut through the center, folding gently to maintain airiness. Stop as soon as no white streaks remain for that rich and creamy texture.

Step 5 — Portion and Chill

Spoon or pipe the mousse into serving glasses or bowls. Tap containers lightly on the counter to remove air pockets. Cover with plastic wrap, pressing it directly onto the surface to prevent skin from forming.

Step 6 — Refrigerate Until Set

Refrigerate mousse for at least 4 hours, or preferably overnight. The mousse is ready when it holds its shape and has a firm, yet velvety texture that is irresistible when spooned.

Step 7 — Garnish and Serve

Just before serving, garnish with a dollop of whipped cream, a sprinkle of cinnamon, or toasted pecans. Serve chilled to highlight the smooth, airy consistency of this easy Pumpkin Mousse.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek Yogurt for Heavy Cream — Adds protein while maintaining creaminess with a tangy note.
• Coconut Cream for Dairy — Creates a rich, dairy-free version with a subtle tropical flavor.
• Monk Fruit Sweetener for Sugar — Lowers carbs and calories without sacrificing sweetness.
• Pumpkin Purée Increase, Reduce Sugar — Enhances pumpkin flavor naturally for a lower-sugar option.
• Vanilla Protein Powder Addition — Boosts protein content and adds a warm vanilla accent.
• Almond Milk for Whole Milk — Offers a lighter, dairy-free base that’s low in calories.
• Omit Added Salt — Reduces sodium while allowing the pumpkin and spices to shine.
• Cinnamon Stick Infusion — Intensifies spice flavor without extra sugar or sodium.

Serving Suggestions

• Serve this easy Pumpkin Mousse in elegant glass dessert cups or martini glasses for a sophisticated presentation.
• Top with a dollop of whipped cream and a sprinkle of cinnamon or crushed gingersnap cookies for added texture.
• Pair with a cup of hot coffee or chai tea to complement the warm spices in the mousse.
• Perfect for holiday gatherings like Thanksgiving or as a light yet impressive dessert after a fall dinner party.
• Layer with crushed graham crackers or gingerbread crumbs for a parfait-style dessert.
• Garnish with candied pecans or a drizzle of caramel sauce to enhance the rich and creamy profile.

This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible, making it a versatile dessert for both casual and formal occasions.

Common Mistakes to Avoid

• Mistake: Using watery canned pumpkin. Fix: Opt for 100% pumpkin puree, not pumpkin pie filling, to control sweetness and texture.
• Mistake: Over-whipping the cream. Fix: Whip to soft peaks only; over-whipping creates a grainy, butter-like consistency.
• Mistake: Adding un-dissolved gelatin. Fix: Bloom and dissolve gelatin completely in a warm liquid base to prevent rubbery chunks.
• Mistake: Skipping the chill time. Fix: Refrigerate for at least 4 hours; this allows flavors to meld and the mousse to set properly.
• Mistake: Using cold cream cheese. Fix: Bring cream cheese to room temperature for a lump-free, perfectly smooth blend.
• Mistake: Over-spicing the mousse. Fix: Start with less spice; you can always add more to taste after the base is mixed.
• Mistake: Folding ingredients aggressively. Fix: Gently fold the whipped cream into the pumpkin base to maintain airy volume.
• Mistake: Not tasting before serving. Fix: Always do a final taste test and adjust sweetness or spice levels as needed.

Storing Tips

• Fridge: Store in an airtight container for up to 4 days at or below 40°F (4°C).
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: This easy Pumpkin Mousse is best served chilled; reheating is not recommended as it can compromise the creamy, velvety texture.

For optimal food safety, always use clean utensils when serving and avoid leaving the mousse at room temperature for more than 2 hours.

Conclusion

This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible. For more no-bake pumpkin desserts, try this No Bake Pumpkin Cheesecake. Give this mousse a try and share your thoughts in the comments!

Ina Garten’s Pumpkin Mousse

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This easy Pumpkin Mousse is perfectly spiced, rich and creamy, with a velvety texture that is irresistible. It combines pumpkin puree with warm spices, banana, and orange zest for a layered flavor, finished with whipped cream for a light, airy dessert.

• Author: Dorothy Miler
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 8-10 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup half-and-half
• 1 (29-ounce) can pumpkin puree
• 2 cups light brown sugar, lightly packed
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 6 extra-large egg yolks
• 2 packages (4 teaspoons) unflavored gelatin
• 2 ripe bananas, finely mashed
• 1 teaspoon grated orange zest, plus more for garnish, optional
• 2 cups cold heavy cream
• 1/2 cup granulated sugar
• 1/4 teaspoon pure vanilla extract

Instructions

1. In a saucepan, combine half-and-half, pumpkin puree, brown sugar, salt, cinnamon, and nutmeg. Cook over medium heat until warm.
2. Whisk egg yolks in a bowl. Gradually add some of the warm pumpkin mixture to the yolks to temper them, then return the mixture to the saucepan.
3. Cook over low heat, stirring constantly, until thickened.
4. Dissolve gelatin in a small amount of water, then whisk into the pumpkin mixture. Remove from heat and let cool.
5. Stir in mashed bananas and orange zest.
6. Whip 2 cups cold heavy cream with granulated sugar and vanilla extract until firm peaks form.
7. Fold half of the whipped cream gently into the cooled pumpkin mixture.
8. Pour the mousse into a mold or serving dishes.
9. Use the remaining whipped cream to pipe or dollop on top as decoration.
10. Chill the mousse for at least 2 hours before serving.

Notes

For best results, ensure the gelatin is fully dissolved and the pumpkin mixture is cooled before folding in the whipped cream to maintain a light texture. The addition of banana and orange zest adds depth and brightness to the mousse.

Nutrition

• Calories: 420
• Sugar: 45g
• Sodium: 400mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 150mg

FAQs

Can I make this easy Pumpkin Mousse ahead of time?

Yes, this easy Pumpkin Mousse is perfect for making in advance. Prepare it up to two days ahead and store it covered in the refrigerator. This allows the flavors to meld and the texture to set, making it even more creamy and irresistible when served.