Pumpkin Mousse Recipe

Name: Pumpkin Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 banana, 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

Servings: persons

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 banana, 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

1
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes.
2
Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well.
3
Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly.
4
You don't want the eggs to scramble.
5
Remove from the heat.
6
Dissolve the gelatin in 1/2 cup cold water.
7
Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well.
8
Set aside to cool.
9
Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form.
10
Add the granulated sugar and vanilla and continue to whisk until you have firm peaks.
11
Fold half the whipped cream into the cooled pumpkin mixture.
12
Pour the mousse into a 7 by 4-inch souffle dish.
13
Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest.
14
Serve chilled.

1189

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup half-and-half, 1 (29-ounce) can pumpkin puree, 2 cups light brown sugar, lightly packed, 1 1/2 teaspoons kosher salt, and more.

Yes, Pumpkin Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Mousse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions