How to Make Pumpkin Mousse

Name: How to Make Pumpkin Mousse
Total time: 8 h 30 min
Yield: 16
Ingredients: 5 large egg yolks; 1 c. sugar; 3 1/2 c. heavy cream; 15 oz. Canned pumpkin; 2 tsp. vanilla extract; 1 1/2 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/4 tsp. salt; 2 tbsp. dark rum; 1 tsp. powdered gelatin; 3 oz. shaved dark chocolate

When the airs turns cooler, a pumpkin mousse the perfect dessert for fall, Halloween, and Thanksgiving.

By Cheryl SlocumUpdated: Aug 24, 2021

2 Ratings

Jump to recipe

Steven Randazzo

Yields:

Total Time:

8 hrs 30 mins

Cal/Serv:

531

When it comes to Thanksgiving desserts, there are never enough pumpkin ideas. From pies and cookies to cakes and brownies, the possibilities are endless (and oh-so sweet!). Break up the baking day with this easy-to-assemble trifle, a tower of pumpkin mousse layered with whipped cream and sprinkled with a chic chocolate curl topping – or dole it out into individual portions for an elegant post-feast treat.

Have you tried this recipe? Let us know what you thought with a review, below!

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Ingredients

5 large egg yolks
1 cup sugar
3 1/2 cups heavy cream
15 oz. Canned pumpkin
2 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 Tbsp. dark rum
1 tsp. powdered gelatin
3 oz. shaved dark chocolate

Directions

1. Step 1Fill a large bowl halfway with ice water and set aside.
2. Step 2Whisk the yolks, 3/4 cup plus 2 tablespoons sugar, and 3/4 cup cream together in a medium saucepan. Heat while stirring continuously with a rubber spatula or wooden spoon over medium-low heat, until thickened and the mixture coats the spatula -- about 10 minutes. Transfer to a medium bowl and set over the ice bath. Stir to cool.
3. Step 3Add pumpkin, vanilla, spices, and salt to the egg mixture. Stir 1 tablespoon rum and 1 teaspoon gelatin together in a small bowl. Heat the remaining tablespoon rum, and stir in to the gelatin mixture until dissolved. Gently whisk into the pumpkin mixture. Beat 1/2 cup cream to stiff peaks, and fold into pumpkin mixture. Pour into a shallow dish, cover and chill until cold and thick enough to fall from a spoon in heavy dollops -- about 8 hours or up to overnight.
4. Step 4Beat the remaining cream and sugar to stiff peaks. Alternately layer the pumpkin mousse and whipped cream in a glass serving dish. Sprinkle the chocolate shavings between top two layers. Serve chilled.