Ginger Pumpkin Mousse
Dive into the cozy flavors of fall with this decadent Ginger Pumpkin Mousse—an irresistibly creamy dessert that blends velvety pumpkin puree, warm spices like ginger, cinnamon, and nutmeg, and the subtle tang of cream cheese. With its light, airy texture and effortless no-bake preparation, this mousse is the perfect combination of richness and elegance. Bloomed gelatin ensures a perfectly set yet delicate consistency, while a cloud of freshly whipped cream folded into the spiced pumpkin base creates irresistible fluffiness. Topped with optional crystallized ginger for a zesty crunch, this dessert makes an ideal ending to any autumn feast. Ready in just 25 minutes (plus chill time), it’s a must-try treat for pumpkin spice lovers and an elegant alternative to pumpkin pie at your holiday table.
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Recipe Information
Ingredients
- 1.5 cups Pumpkin puree
- 1.25 cups Heavy cream
- 0.75 cups Granulated sugar
- 4 ounces Cream cheese, softened
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- 0.5 teaspoons Nutmeg
- 1 teaspoon Vanilla extract
- 1 teaspoon Powdered gelatin
- 2 tablespoons Cold water
- 2 tablespoons Crystallized ginger, finely chopped (optional)
Instructions
In a small bowl, combine the powdered gelatin with cold water and let it bloom for 5 minutes.
In a medium saucepan, heat 1/2 cup of the heavy cream over medium-low heat until just warm. Do not let it boil.
Add the bloomed gelatin to the warm cream and stir until fully dissolved. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the pumpkin puree, cream cheese, granulated sugar, ground ginger, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
Gradually stir the cream and gelatin mixture into the pumpkin mixture until fully incorporated.
In a separate bowl, use an electric mixer to whip the remaining 3/4 cup of heavy cream until soft peaks form.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain, being careful not to knock out too much air.
Spoon the mousse into serving glasses or bowls, dividing evenly among 6 servings.
Refrigerate for at least 2 hours, or until the mousse is fully set.
Before serving, optionally garnish with a sprinkle of finely chopped crystallized ginger or a dollop of whipped cream.
Nutrition Facts
Calories |
2318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 190.9 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 254 mg | 20% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
