The holiday season is the best time of the year where we get together with friends and family and enjoy sumptuous food….a lot of food. By the time we reach dessert we stare at it and think “what harm can one more slice do to my waist line?” Well…no more. Presenting a dessert, perfect for the holidays, made with seasonal ingredients which doesn’t make you feel guilty – Pumpkin Mousse
This recipe uses fresh pumpkin which is baked and then pureed, but you can choose to use canned pumpkin puree as well. I generally don’t like to use much canned products except for something that I cannot make or may be it’s an emergency. Using canned products once is a while is fine any ways!! It’s just my personal preference 🙂 Well, the idea behind this recipe is to avoid the canned products and use the fresh seasonal ingredients. So here we are! Let’s dive.
How to make Pumpkin Mousse – Video
Let’s meet the ingredients and steps
If you made this please rate the recipe and leave a comment.
- piping bags- optional
- 1/2 Medium Pumpkin or use 1 (15-ounce) can pumpkin puree
- 1 1/2 Cups Heavy cream
- 1/2 Cup powdered sugar
- 1/2 Tsp pumpkin spice Check out the notes if you don’t have pumpkin spice handy
- Prep Pumpkin: Cut the pumpkin into half and scoop out the seeds. If you are using canned pumpkin puree skip tall of these steps and jump to Combine step below.
- Bake: Bake it for 30 minutes at 400F - It may take longer depending on the size of pumpkin. It should be completely soft when its completely cooked.
- Cool: Once pumpkin is baked, let it cool for about 5-8 Mins.
- Whip: Take heavy cream in a bowl, add sugar and 1/2 of the pumpkin spice to this and whip until you get stiff peaks. Usually takes about a minute or a minute and half. Keep it aside
- Scoop: Once the pumpkin is cooled, scoop out the pulp. Add remaining pumpkin spice to this.
- Process: Using a processor puree the pumpkin to get nice and smooth consistency. Transfer this to a bowl. At this time you can combine all of the whip cream and pumpkin puree to get mousse or you can layer them like below.
- Combine: Take half of the whipped cream and mix it with pumpkin puree and that is our pumpkin mousse. Save the other half of whipped cream to make the layers. Note: if you have used canned pumpkin, add the remaining half of the pumpkin spice to this and stir it well.
- Transfer : Transfer both pumpkin mousse and remaining half of the whipped cream to separate piping bags.
- Assemble: Layer the serving glass alternatively with Pumpkin mousse and whipped cream. Top it off with some more pumpkin spice if you like and enjoy immediately or keep refrigerated until you serve.
- To make pumpkin spice at home: 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves. Mix all this together and store it in a spice jar. Use as needed.
- I like to use fresh pumpkins but canned pumpkin gives the same great taste and takes much lesser time to make the mousse.
- Can keep refrigerated for about 4 days.
- If you choose not to layer them just mix whip cream, pumpkin puree and spices to get the constancy you need.
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