Pumpkin Mousse

5 from 2 votes

This Pumpkin Mousse recipe is so legit and delicious, it's hard to believe that it all comes together in a blender!

Prep Time12

Cook Time5

Cooling and Chill Time4 45

Total Time5 2

Course: Dessert

Cuisine: American, French

Keyword: Pumpkin Mousse

Servings:

Calories: 343kcal

Author: Kelly Anthony

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.