How To Make Pumpkin Mousse

The mousse is one of the most decadent and elegant desserts out there. Its lightly whipped texture just melts in your mouth and it’s completely versatile when it comes to flavor, which is why we couldn’t resist the temptation to make a pumpkin mousse to get us excited for the fall. We accented the pumpkin puree with hints of cinnamon, nutmeg and ginger to give it an authentic “pumpkin pie” flavor. The result is a creamy, whipped dessert that’s delightful in every way.

Fall in love in every way with this dreamy pumpkin mousse. Watch along and see how our online pastry school chef does it!

Pumpkin Mousse

8 oz pumpkin puree
4 oz brown sugar
3 egg yolks
¼ cup milk
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon gelatin
3 tablespoons cold water
1 cup heavy whipping cream
3 ounces sugar
½ teaspoon vanilla

1. Whip the heavy cream, sugar and vanilla to a soft peak and set aside. Soften the gelatin in the water and set aside.
2. Whisk the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, egg yolks and milk together in a bowl. Place over a double boiler and cook until the mixture thickens.
3. Add the softened gelatin and mix until incorporated. Set aside to cool. Once the mixture has cooled and before it becomes thick fold in the whip cream and pipe into molds or glasses.
4. Chill for about 1 hour or until set. Garnish with fruit and ginger snap cookies and serve.

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