Pumpkin Mousse

Total Time:
35 min
10 min
20 min
5 min

8 to 10 servings

  • 1 (15-ounce) can pumpkin
  • 3 cups heavy cream
  • 3/4 cup superfine sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • Ginger snaps, for garnish

Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

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    Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain. but the main problem is that it is completely runny.
    I made this and found that it DID need some more oomph. I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn't bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger.
    I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it - you will love it too.
    Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar
    Nice recipe. I added some cinnamon and a little vanilla. Put a dollop of whipped cream on top and grate the ginger snaps with a zester for a nice presentation.
    I wanted to make a pumpkin pie like appitizer for an event that is catered by my work so I test drove this recipe and people loved it!! I made the mousse with only 1/2 cup of sugar instead of the 3/4 and I used less of the whip cream to fold in because I wanted it a little more dense. I made a carmel whip cream and a graham cracker and pecan crumble to go on top! I can't wait to see how everybody like's it !
    I really liked this but I must say that it could have been a little sweeter maybe just a dash more sugar and pumpkin spice. All in all still very good
    I found the recipe easy and simple to follow. The only change I did make was that I allowed the mousse to chill for 24 hours and then I piped it into little puff pastry's and sprinkled fresh nutmeg on top.

    They turned out fantastic and everyone liked the fact that they came in little hand held bites :)
    You use one cup of cream in the mousse part and the other 2 cups of cream in the whip cream part.
    This recipe was delicious and sweet, but don't understand why in the "ingredients" it states 3 cups of cream, and then when preparing you only use "One" cup of cream? So don't know why that's there, but either way I added ginger, a pinch of vanilla and it came out great!
    I tried the recipe and it was great. I made two minor changes -
    I added about half of the whipped cream to the pumpkin mixture and saved the rest as a topping.

    Also, instead of crumbling the ginger snaps, I finely grated them.

    This recipe is a keeper!
    This recipe couldn't be easier. Presenting it in a goblet with the ginger snaps makes it look so nice and festive. My husband said we must have it every day :)
    I made this for my mom when my dad was out of town and we loved how it tasted. The ginger snaps you snap onto the top were okay, but I might have not included that. My mousse was too warm, so I put it in my refrigerator for a while. The ingredients blended very very nicely together. If you like pumpkin you're going to love this! It's fantastic!!!!
    I love all things pumpkin so I was thrilled to try this. Unfortunately, it was bland and not very exciting at all. I added more sugar (it needed it) and that helped some, but this still didn't feel like anything special. So far, my favorite pumpkin recipe is still Paula Deen's "Pumpkin Bars" (which are not really bars, but cake).
    I made this at home simply because I had a spare can of pumpkin puree in my cupboard. It came out very good, although I will say, we had it right after I made it and it was a little too "whip creamy" for me, the flavor was just all whip cream and a hint of pumpkin. HOWEVER, after letting it sit overnight in the fridge, I had some the next day and it was MUCH better. The textures and flavors really married after the long sit and the texture had turned from whip cream, into this deliciously creamy, silky smooth mousse. I definitely recommend making this desert the day before you plan to serve it. I Don't think it was bland, but it wasn't pumpkin pie. If you want a desert that tastes like pumpkin pie, then I suggest you make one! But if you would like a new and different pumpkin desert that is creamy and delightful, try this! Next time I might cut back on the whip cream slightly, just because I like a denser texture, but overall it was fantastic. I also, instead of cookies, took a store bought pie crust, brushed it with a TBS of the heavy cream and then dusted with a little bit of sugar, cinnamon, and nutmeg, then broke it into pieces. It was a new and different way to eat a "deconstructed" pumpkin pie.
    This is a super easy recipe to make and very yummy! I made it for the first time for Thanksgiving and was really easy and my family loved it! People were going back for seconds after having just eaten a their turkey and sides. Its really light so you don't get that heavy, full feeling. I took the advice of a few other reviewers and added some extra pumpkin spice, cinnamon and a little maple syrup. The flavor was great! This is going to be part of my holidays from here on out!
    This was excellent. Light, airy and delicious. I used ginger thins, and broke them up and sprinkled them on top. Excellent dessert!
    I made this mousse as a filling for my son's b/d cake and got rave reviews from everyone. Now they all want the recipe!! I used a dark chocolate fudge cake and topped it off with cream cheese frosting. Divine, simply divine.
    as always, I have to tweek my pumpkin to be closer to Mom's. To cover up the dull squash taste, I triple all the spices...and I used cinnamon, cloves, and ginger.
    Will definately make again! Very easy!
    This is a wonderful light-tasting dessert that is easy to make and was a hit at a recent dinner party for a very discriminating set of guests (he used to be dessert chef for Puck - horrors!) and a husband who won't eat pumpkin pie. When I tasted it as made exactly how the recipe calls for it to be made, I felt it was bland....the other posters were right. So I went back to the drawing board and added additional pumpkin pie spice and a little maple syrup and the result was perfect - rave reviews.
    This is such a simple recipe that churns out amazing results. I was surprised by how much it made-- I spread the finished product among six wine glasses but the portions were huge.
    I made this for our church dinner and it went so fast above all the other desserts. I used Spice Waffers instead of Ginger Snaps. It has become the most requested dessert for fund raisers and fall dinners with the church. I'm not a big fan of pumpkin pie but when I tried one myself, I was hooked! So now there is pie and mousse at our Thanksgiving dinner.
    easy easy easy !! Great recipe!
    Very good and easy to make. I put mine in individual wine glasses for serving.
    We made this recipe twice. Everyone raved
    over it.

    Thanks Dave
    Wonderful light desert
    Made this recipe for Thanksgiving. It turned out great! Very light and tasty. Smooth pumpkin flavor without being overpowering. I did double the amount of pumpkin pie spice called for. Rave reviews! Thanks Dave!
    I made this for a pre-Thanksgiving dinner party. Althought this dessert was very easy to make, I will not be making it again. I think, in order to really enjoy this mousse, you have to really love the tast of pumpkin. My husband said it would have tasted better as a topping for a pumpkin pie.
    Made it the other night for friends coming over, after trying it I was glad everyone was too full from dinner to have desert. It was very bland and did not taste much like pumpkin. Hubby said it tasted like it should be a pie filling instead of a desert by itself. Will not be making this again.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond