Pumpkin Mousse Recipe

Pumpkin Mousse Recipe

These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy, and have just the right amount of pumpkin spice flavor. They are topped with a rum-infused, lightly sweetened with whipped cream, and dusted with cinnamon for extra pizzazz.

One of my friends, Natalia, brought a pumpkin pie to Thanksgiving dinner one year served with a side of rum-infused whipped cream and I just fell in love with the flavor combination. It is a must-try for pumpkin lovers! There is just one teaspoon of rum but my oh my is it seriously amazing! If you don’t have rum, worry not since it can easily be replaced with vanilla.

These are easy, cute, and perfect for a Thanksgiving potluck! This makes 16 half-cup servings but you can put them into smaller cups for a larger crowd and make 32 quarter-cup servings.

One of my readers, Nadia, shared that she makes our original Bird’s Milk Jello with pumpkin and of course I had to recreate it. Her invention was brilliant. My husband and I both really enjoyed these and so did our baby girl. She took her first bite and had all kinds of cute 2-year-old commentary including “delicious” and “more!” Thank you Nadia for sharing this recipe with us!

Pumpkin Mousse Ingredients:

  • 2 packets unflavored gelatin (14 grams or 1/2 oz total)
  • 1 cup (8 oz) milk, any kind
  • 1 cup granulated sugar
  • 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 16 oz sour cream
  • 16 oz whipped topping*, thawed in the refrigerator
  • the ground cinnamon, to garnish

Rum Whipped Cream Ingredients:

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • 1 tsp rum (dark or golden), or vanilla extract

How to Make Easy Pumpkin Mousse:

  1. In a small saucepan, combine 2 packets of unflavored gelatin with 1 cup of milk. Place over medium heat and whisk continually until the mixture just begins to steam and gelatin is dissolved then remove from heat and let cool 15 minutes (Do NOT boil).
    Pumpkin 1

     

  2. In the bowl of an electric stand mixer on medium speed, whisk together 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, and 1 tsp pumpkin pie spice, and mix until blended. Add 16 oz of whipped topping and mix on medium-low speed just until blended, scraping down the bowl as needed.
    Pumpkin Mousse 1

     

  3. With the mixer on, slowly drizzle in the warm milk mixture and once it is fully incorporated, immediately divide between your ramekin serving cups or pour into an 11×13 glass casserole dish and smooth out the top. Refrigerate at least 4 hours or overnight for the mousse to set.
    Mousse

To Make the Rum Whipped Cream:

  1. Using an electric mixer (hand mixer with egg beaters attached or stand mixer with whisk attachment), beat together 1 cup heavy whipping cream with 2 Tbsp powdered sugar on high speed for about 2 minutes or until thick and spreadable. Add 1 tsp rum and beat just to incorporate. Do not over-beat or it will turn buttery.** Pipe or dollop whipped cream just before serving and finely dust with ground cinnamon to garnish.

Recipe 1

**P.S. Make whipped cream just before serving for the best flavor. The rum flavor tends to mellow out and diminish if the cream is refrigerated overnight. Thankfully it’s the easiest part of this dish and literally takes 2 minutes to make.

Recipe a

 

Pumpkin Mousse Recipe

These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and topped with a rum infused whipped cream.

Pumpkin Mousse Ingredients:

  • 1/2 oz unflavored gelatin (2 packets or 14 grams total)
  • 1 cup milk, any kind
  • 1 cup granulated sugar
  • 15 oz can pumpkin puree
  • 1 tsp pumpkin pie spice
  • 16 oz sour cream
  • 16 oz whipped topping thawed in the refrigerator
  • 1/2 tsp ground cinnamon to garnish

1/2 tsp ground cinnamon to garnish

  • 1 cup heavy whipping cream
  • 2 Tbsp powered sugar
  • 1 tsp rum dark or golden, or vanilla extract

How to Make Easy Pumpkin Mousse:

  1. In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).

  2. In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.

  3. With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.

To Make the Rum Whipped Cream:

  1. Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.

**Make whipped cream just before serving for the best flavor.

Dessert
American
Pumpkin Mousse

Nutrition Information

Pumpkin Mousse Recipe nutrition

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