Y'all ready to get a little fancy this fall? Now, you can easily bump up the elegance factor for any and all occasions this season with our make-ahead Pumpkin Mousse. This recipe is super simple but 100% legit, real-deal mousse. It's rich, smooth, fluffy, and loaded with pumpkin pie flavor.
You will love how easily this one comes together! No pesky egg white beating, no toggling egg yolks from pan to pan, and it's so much more than just cream cheese and pumpkin mixed together. We even enlist the help of the blender to keep this top-notch recipe completely stress-free. We have tons of Fall-Inspired Recipes that are perfect for your next gathering!
Of course, Pumpkin Mousse practically screams Fall, and the fact that it's a make-ahead recipe makes it perfect for a hectic hosting season. We recommend this one for dinner parties or even as a new addition to your Thanksgiving dessert table.
HOW TO MAKE PUMPKIN MOUSSE
The first thing you'll do to whip up this Pumpkin Mousse is knock out a simple syrup. Brown sugar and pumpkin go so extremely well together, we will therefore be creating a brown sugar simple syrup!
Simple syrups are incredibly easy to make. To whip one up, all you have to do is combine brown sugar and water in a small saucepan over medium heat and allow it to come to a boil. Stir the mix occasionally, and as soon as the sugar dissolves, your syrup is ready.
For another delicious mousse recipe, try our Chocolate Mousse Pie!
Now, it's off to the blender. Add the egg yolks, pumpkin puree (not to be confused with pumpkin pie filling), cinnamon, nutmeg, fine sea salt, and clove, and mix briefly. If you have pumpkin pie spice on hand and want to use it for your Pumpkin Mousse, omit the cinnamon, nutmeg, and clove, and rather sub in 1 teaspoon of pumpkin pie spice.
Speaking of pumpkin, be sure you add our pumpkin cupcakes to your Fall baking list!
Next, you are going to very carefully stream in the brown sugar simple syrup. Note, you should always take extra precautions anytime you are working with hot sugar. Hot sugar can cause severe burns and should be used with the utmost care and attention.
Depending on your blender, the vortex created may cause the sugar to splatter up and outward, and you don't want to be up close and personal if it does! Take care to stand back as you are pouring the sugar into the blender. You also want to make sure you are pouring very slowly, in a thin, steady stream as the sugar makes its way in there.
Once you have all your safety ducks in a row, you can remove the blender cap (definitely not the whole blender lid -- just the little cap in the middle) and begin streaming brown sugar simple syrup into the pumpkin mixture with your blender running on medium speed. Again, pour it in a very slow and steady stream until all of the sugar syrup has been incorporated.
Cover the blender cap hole with a kitchen towel and continue blending for about 3-4 minutes. Then, add in your room temperature butter and vanilla extract and briefly blend once more.
Set the pumpkin mixture aside until completely cooled to room temperature and no longer warm to the touch, 45 minutes to one hour. Your Pumpkin Mousse will not come out right if the pumpkin mixture is still hot for this next step!
Once your pumpkin mix is cooled, add chilled heavy whipping cream to a large bowl and use an electric mixer on medium speed to whip it until stiff peaks form. You could also use a stand mixer fitted with a paddle attachment if desired.
You'll know you have stiff peaks when you can point your beaters upward toward the ceiling and the cream stays in place and does not droop downward.
Add the pumpkin mixture to the whipped cream in four separate additions, taking care to fold it into the whipped cream.
To ensure your mousse stays light and fluffy, resist the urge to stir.
Lastly, transfer the Pumpkin Mousse to your desired serving vessels, cover with plastic wrap, and chill for at least four hours or up to 12.
When it comes time to serve, top your mousse with sweetened whipped topping, crushed ginger snaps, or graham crackers, serve, and enjoy! For more delicious recipes to whip up for your Thanksgiving, check out our Thanksgiving-inspired recipes!
6 MORE FALL RECIPES YOU’LL LOVE
- Baked Rice Pudding
- Kentucky Derby Pie
- Pumpkin Coffee Cake
- Pear Cobbler
- Apple Crisp Pie
- Apple Pudding Cake
Baked Rice Pudding Recipe
Kentucky Derby Chocolate Bourbon Pecan Pie
Pear Cobbler
Apple Crisp Pie
Apple Pudding Cake
Pumpkin Mousse
Ingredients
- ½ cup light brown sugar, packed
- 1 cup pumpkin puree
- 4 large egg yolks
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- Generous pinch of clove
- 3 tablespoons room temperature butter
- ½ teaspoon pure vanilla extract
- 1 ¼ cup cold heavy whipping cream
- Sweetened whipped cream and crumbled ginger snaps for garnish, if desired
Instructions
- To make the brown sugar syrup, add brown sugar and a ¼ cup of water to a small saucepan over medium-high heat. All the mixture to come to a boil, stirring occasionally.
- As soon as the sugar dissolves, remove it from the heat and set it aside.
- Add the pumpkin puree, egg yolks, cinnamon, nutmeg, salt, and clove to the blender. Cover and blend briefly.
- Remove the blender cap, NOT the whole lid, Stand back as far back from the blender as possible, and very slowly (and with caution -- hot sugar can cause burns), drizzle in the brown sugar syrup in a thin stream with the blender running on medium speed.
- Place a kitchen towel over the blender cap, and allow the blender to run for 3-4 minutes more. Add in the butter and vanilla and briefly blend once more. Set aside until cooled completely and no longer warm to the touch, about 45 minutes.
- Add the cream to a medium-sized mixing bowl and use a handheld mixer on medium speed to whip the cream to stiff peaks. You could also use a stand mixer fitted with a whisk attachment.
- Add the pumpkin mixture to the whipped cream in 4 separate additions, taking care to fold (and not stir) the pumpkin into the cream.
- Transfer to your desired serving vessels, cover with plastic wrap, and chill for at least 4 hours or up to 12. Top with whipped cream and crushed ginger snaps before serving, if desired.
Nutrition
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