Pumpkin Mousse is a delicious alternative to classic pumpkin pie, and it’ll make for a show-stopping dessert on your holiday table.
Looking for the perfect fall treat – or really, any time of the year?
Pumpkin mousse is here to save the day. This light, airy dessert captures the true essence of autumn with its creamy texture and warm spices. It’s perfect for any occasion,whether you’re hosting a pumpkin-themed party or just want to treat yourself on a cozy night in.
Although it’s a recipe that sounds intimidating, it’s far easier to make than you might think. Here’s how to do it!
Ingredients for Pumpkin Mousse
The ingredients for making pumpkin mousse are quite simple. To make six servings, you’ll need the following:
- 6 whole sheets of graham crackers (approximately 3-3 ½ oz, or 1 cup of crumbs)
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream, chilled and divided
- 8 oz chilled mascarpone cheese, divided
- ½ cup packed brown sugar (plus an additional 1 tbsp for the topping)
- 1 cup pumpkin puree (8 oz)
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
If you’re feeling adventurous (or just don’t want to make another trip to the grocery store for forgotten ingredients), there are a few substitutions you can make. For example, you can use gingersnaps instead of graham crackers if you’d like a “spicier” cake – just make sure you crush up the cookies into crumbs first.
For the brown sugar, you can use either light or dark. Light brown sugar is a good choice if you’re afraid of overpowering the natural pumpkin flavor, and it tends to be less dense and easier to work with. However, dark brown sugar also has merits. Its sticky, dense texture can also add a beautiful depth of flavor to your dessert. So, this option is perfect for those with a sweet tooth who want to add some depth to their pumpkin mousse.
With the pumpkin puree and pumpkin pie spice, you can either use store bought or make your own. If you opt for straight puree, make sure you’re using plain puree and not sweetened pumpkin pie mix – this will create a finished product that’s far too sugary!
Some people ask if they can use lighter alternatives, like milk or half-and-half, for the mousse. Technically, yes, but it’s not recommended.The higher fat content in heavy cream means that it whips up better and holds its shape for longer.
How to Make Pumpkin Mousse
To start, crush some graham crackers into crumbs and toast them with some butter in a skillet until crunchy. This extra step makes the crumbs even crunchier and ensures they will stay that way, even after being topped with the pumpkin mousse.
Using a mixer, beat mascarpone, heavy cream, and brown sugar together until soft peaks form. Be careful not to over whip the cream, or it will turn grainy. Another tip here: always start with cold heavy cream, never room temperature. When the cream is cold, it holds its shape better. This is important because as you whip the cream, you’re incorporating air into it, creating those lovely peaks and bubbles that make mousse so delicious. If the cream is too warm, it won’t hold its shape as well and your mousse won’t be as light and fluffy.
Using the same mixer, beat pumpkin puree, mascarpone, brown sugar, salt, and pumpkin pie spice together until smooth. Then add cream and vanilla, and beat again until soft peaks form.
Divide the graham cracker crumbs between six glasses, then top with the pumpkin filling and mascarpone whipped cream. Pro tip – you can use a piping bag to make sure the filling is evenly distributed among the glasses. Finish with a sprinkle of pumpkin pie spice.
Refrigerate the mousses for at least two hours or up to overnight. Before serving, dust lightly with more pumpkin pie spice.
Serving Pumpkin Mousse
Whether you’re hosting a cozy family dinner or a festive Halloween party, pumpkin mousse is sure to be a crowd-pleaser.
When it comes to serving, there are a few options. If you’re in a rush, you can simply scoop the mousse into individual dessert dishes and serve it chilled. But if you want to get fancy, you can pipe the mousse into martini glasses or small shot glasses for an elegant presentation.
Now, let’s talk about toppings. Whipped cream is a classic choice, but you can also sprinkle the mousse with cinnamon, nutmeg, or even crushed graham crackers for some extra texture and flavor.
One thing to keep in mind is that pumpkin mousse is typically a no-bake dessert, so there’s no need to worry about heating it up before serving. Simply make sure it’s chilled and ready to go. And if you’re feeling adventurous, you can even add some chocolate chips or toasted pecans to the mousse for a tasty twist.
Pumpkin Mousse
Pumpkin Mousse is a delicious alternative to classic pumpkin pie, and it'll make for a show-stopping dessert on your holiday table.
Ingredients
- 6 whole sheets of graham crackers (approximately 3-3 ½ oz, or 1 cup of crumbs)
- 3 tbsp unsalted butter
- 1 ½ cups heavy cream, chilled and divided
- 8 oz chilled mascarpone cheese, divided
- ½ cup packed brown sugar (plus an additional 1 tbsp for the topping)
- 1 cup pumpkin puree (8 oz)
- ½ tsp kosher salt
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
Instructions
- Crush the graham crackers into crumbs and toast them with some butter in a skillet until crunchy.
- Using a mixer, beat mascarpone, cold heavy cream, and brown sugar together until soft peaks form.
- Using the same mixer, beat the pumpkin puree, mascarpone, brown sugar, salt, and pumpkin pie spice together until smooth. Then add the cream and vanilla, and beat again until soft peaks form.
- Divide the graham cracker crumbs between six glasses, then top with the pumpkin filling and mascarpone whipped cream. Finish with a sprinkle of pumpkin pie spice.
- Refrigerate the mousses for at least two hours or up to overnight. Before serving, dust lightly with more pumpkin pie spice. Enjoy!
Pumpkin Desserts
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