Pumpkin Mousse

RECIPES5 comments



2 cups pumpkin puree

½ cup brown sugar

¼ cup white sugar

3 tbsp maple syrup

2 egg yolks

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp allspice

¼ tsp salt

¼ cup dark rum

1 packet (2tsp) gelatin

1 ½ cup 35% cream

½ cup minced candied ginger (optional)

10 ginger snap cookies, crushed



  1. Whisk together the pumpkin, brown sugar, white sugar, maple syrup, egg yolks, cinnamon, nutmeg, allspice and salt.
  2. Place the rum in a heat proof bowl and scatter the gelatin over it.  Let it sit for 5min to soften. Set the mixture over a pot with simmering water and stir until the gelatin is dissolved. Quickly stir the gelatin mixture into the pumpkin mixture.
  3. Add the heavy cream to a bowl and use a hand mixer to whip to medium peaks.
  4. Fold the whipped cream and candied ginger (if using) into the pumpkin.
  5. Pour the pumpkin mousse into a large serving bowl or into individual ramekins.  Cover and store in the fridge for 3hrs minimum up to 2 days.

Garnish with ginger snaps just before serving.


  1. Kathryn Wilkinson

    Need recipes without onion/garlic family ingredients as I have an allergy to them.

    • Andrea

      Always feel free to leave those ingredients out.

  2. Janet T

    Are the crushed ginger snaps just for the top of the pumpkin mouse? It wasn’t outlined in the recipe.


    • Andrea

      Yes, crumble them on top just before serving. Thanks for the heads up I will add it to the method

      • Janet T

        Thanks and that is what I did. Made it yesterday for our Thanksgiving dinner and we loved it! So fluffy and I felt like I was eating pumpkin pie without the crust. Yum ! A keeper.
        Enjoy making your recipes:)


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