Pumpkin Spice Mousse Recipe

Name: Pumpkin Spice Mousse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 teaspoons unflavored gelatin (less than 1 envelope); 1 1/2 tablespoons cold water; 3 large egg yolks; 3/4 cup sugar; 1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can); 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 1/2 cups well-chilled heavy cream; 1 1/2 teaspoons vanilla; 18 gingersnaps

Servings: persons

1 1/2 teaspoons unflavored gelatin (less than 1 envelope)
1 1/2 tablespoons cold water
3 large egg yolks
3/4 cup sugar
1 1/2 cups canned solid-pack pumpkin (slightly less than a 15-ounce can)
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups well-chilled heavy cream
1 1/2 teaspoons vanilla
18 gingersnaps

1
In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute.
2
Whisk in yolks and sugar and set bowl over a saucepan of simmering water.
3
Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160F.
4
(Tilt bowl to facilitate measuring temperature.)
5
Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky).
6
Beat in pumpkin and spices.
7
Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
8
In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly.
9
Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses).
10
Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses).
11
Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
12
Just before serving, garnish mousses with remaining 6 whole gingersnaps.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons unflavored gelatin (less than 1 envelope), 1 1/2 tablespoons cold water, 3 large egg yolks, 3/4 cup sugar, and more.

Yes, Pumpkin Spice 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.

Pumpkin Spice Mousse

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