If you’re looking for a dessert that is nice and light, but full of Fall flavor.. turn to this Pumpkin Mousse. The mild pumpkin flavor is balanced with warm spices and lightly sweetened with maple syrup. It’s light, airy and absolutely divine.

A Deliciously Light & Airy Pumpkin Dessert

I really love a good mousse. The taste is rich and indulgent, but it’s so light and airy that it doesn’t leave you feeling weighed down. This Pumpkin Mousse has all the flavor you love about your favorite pumpkin desserts, in a creamy dreamy mousse. It makes the perfect addition to any Thanksgiving dessert spread. If just feels decadent. But it’s actually super easy to make with just a handful of ingredients- so you can make it anytime the craving for something sweet and fall-flavored hits.

Ingredients You’ll Need to Make This Pumpkin Mousse:

  • Pumpkin Puree
  • Heavy Cream
  • Maple Syrup
  • Unflavored Gelatin
  • Pumpkin Pie Spice
  • Vanilla Extract
  • Water
Ingredients you need to make homemade pumpkin mousse.

How to Make the Most Delicious Pumpkin Mousse:

  1. Soak the gelatin. Sprinkle the gelatin over a small bowl of cold water and let it soak for 5 minutes. Microwave for 10 seconds. Stir until the gelatin melts, then set aside.
  2. Whisk the pumpkin mixture together. In a separate bowl, whisk together the pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice. Add the gelatin mixture and stir to combine.
  3. Whip the heavy cream. In a large bowl, beat the heavy cream with an electric mixer on high speed until stiff peaks form.
  4. Fold together the whipped cream and the pumpkin. Gently fold the heavy cream into the pumpkin mixture, only until combined. Take care not to deflate all the air you worked into the heavy cream.
  5. Chill. Chill for at least an hour to allow to set before serving. You can chill and then divide it into serving containers, or you can put it in the serving containers before chilling. Garnish as desired and serve!
Overhead process shots showing how to make pumpkin mousse.

Tips & Suggestions

Homemade Pumpkin Pie Spice

If you don’t have pumpkin pie spice, you can use 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

How should I serve pumpkin mousse?

Serve this deliciously light and fluffy mousse as is, or topped with fresh whipped cream. We also love to serve it with graham crackers, Biscoff, or gingersnap cookies- either for dipping, or crumbled over the top. Yum!

How long does leftover pumpkin mousse last in the fridge?

Store any leftovers in an airtight container in the fridge. It should last 3-4 days, but it’ll have the best flavor and texture if enjoyed within 1-2 days.

A big spoonful of homemade pumpkin mousse in front of a glass serving jar with a mini pumpkin in the background.
A row of pumpkin mousse desserts in glass serving jars topped with a swirl of whipped cream and a sprinkle of nutmeg.

Looking for More Pumpkin Recipes?

Pumpkin Mousse

If you’re looking for a dessert that is nice and light, but full of Fall flavor.. turn to this Pumpkin Mousse. The mild pumpkin flavor is balanced with warm spices and lightly sweetened with maple syrup. It’s light, airy and absolutely divine.

Prep Time15 minutes

Cook Time0 minutes

Chill1 hour

Total Time1 hour 15 minutes

Course: Dessert

Cuisine: American

Servings: 6 servings

Calories: 286kcal

  • In a small bowl, sprinkle the gelatin over the 1/3 cup of water and let it soak for 5 minutes. After it has soaked, microwave it for 10 seconds and stir until the gelatin melts. Set aside.

  • In a large mixing bowl, combine the pumpkin, maple syrup, pumpkin pie spice, and vanilla. Pour the melted gelatin into the pumpkin mixture and stir until well combined.

  • Whip the cream until stiff peaks form. Fold into the pumpkin mixture until combined.

  • Transfer to serving glasses and chill for 1 hour. Serve with extra whip cream, a sprinkle of pumpkin pie spice and pecans as a garnish. Enjoy!

Calories: 286kcal | Carbohydrates: 21g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 22mg | Potassium: 186mg | Fiber: 0.1g | Sugar: 18g | Vitamin A: 2521IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 0.3mg

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Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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