Skip to content

Pumpkin Mousse

December 14, 2010

This is called “up” the ante.  Love your pumpkin pie, this will take you to the edge.  You need to be off this page if you do not want heavy cream and lots of it.  I did add a “little” bit more of each spice as I want some kick in this dessert.  Indulge.

Pumpkin Mousse


  • 1 Can Pumpkin Puree (15 oz.)
  • 1 C. + 2 C. Heavy Cream
  • 3/4 C. Sugar
  • 3/4 t. Cinnamon
  • 1/4 t. Nutmeg
  • 1 1/2 t. Vanilla Extract
  • 2 oz. White Chocolate (shaved)


  1. Stir together the pumpkin, 1 C. heavy cream, sugar, cinnamon and nutmeg in a medium pan
  2. Bring to a simmer, stirring frequently (about 5 minutes); remove pan from heat and stir in the vanilla
  3. Chill for at least 1 hour
  4. Whip the remaining 2 C. heavy cream into peaks
  5. Stir in 1/2 C. of the chilled pumpkin mixture into the whipped cream
  6. Once this amount is fully incorporated, fold in the remaining pumpkin
  7. Serve in dessert cups and top with white chocolate shavings


(Serves 8)

Recipe adapted from

3 Comments leave one →
  1. December 16, 2010 09:20

    This sounds like Heaven!

    • December 16, 2010 18:56

      Yes, I love this, so creamy and the pumpkin flavor is just right yet still a very light dessert.


  1. Christmas Eve Dinner Menu “2010″ « "Deja Vu" Cook

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: