Pumpkin Mousse Recipe (2024)

I made this for our dessert yesterday, and this is to die for! So perfect for the holidays, and I think it's better than pumpkin pie! I can't believe no one has reviewed it yet. It looked beautiful in a stemmed dessert cup, ready to be served after dinner.

In step four, you're adding everything to the egg yolk/sugar mixture from step three, then in step five it is referred to as the pumpkin mixture.

Recipe makes 4 servings in stemmed "pudding" glass dishes for Thanksgiving. Grated whole nutmeg. Used half of sugar. Served with whipped cream and shaved chocolate on top, ginger and chocolate chip cookies.

This is SO YUMMY. It’s what I’ve always dreamed that pumpkin pie would taste like and be like texturally. Mine turned out more orange than the picture, and this recipe requires about a gajillion bowls, but it’s worth it. Also, when I was thickening the pumpkin/egg custard mixture on the stove, it didn’t get quite as thick as I would expect a custard to get, I gave up after a slightly more thick mixture after about 15 minutes of whisking and it worked out fine.

the gelatin made it way too thick and solid- next time, I'll try it without, or no more than half. and I used HALF the sugar, and it was plenty sweet, and HALF the nutmeg, and it still was strong. I also combined roasted butternut squash and pumpkin and milled it. the texture was a bit coarse so next time, I'll bake the pumpkin more and blend it better.

Fabulous! Added a garnish of chopped ginger cookies and a dollop of whipped cream. Sensational!

I've made something similar for years (without the gelatin, since I just can't stand the texture) using about 1/3 c brown sugar -- a bit more or a bit less depending on that year's squash, since I make my own puree. I'd recommend starting about there, tasting as you go, and adding a bit more as needs be. Keep in mind that the mix will taste less sweet when it's cold, and that sweet-lovers can drizzle some maple syrup on top if they'd like.

I made this for Thanksgiving and after reading other comments I reduced the sugar and upped the amount of pumpkin (used a whole can) and left out the gelatin. The mousse set nicely but there was a layer of liquid at the bottom. Not sure why this happened; maybe it just warmed up too quickly? Or maybe I’d leave out the milk from the custard next time. Either way it was delicious, and I added some extra spices and a tablespoon of molasses for more flavor!

Someone else mentioned you will use a lot of bowls making this! I think if I made it again I would halve the sugar. It’s just a little cloying. Also, I expect a mousse to be a little more dense than this. It’s quite foamy and light. Which you might like. I put a little graham cracker crust at the bottom of each glass before filling which was a fun addition. Also I might suggest serving with some fresh whipped cream to top it. It would increase the richness and maybe balance out the sweetness.

Better than pumpkin pie. Half the sugar. We added more ginger and cinnamon and a bit of cardamom.Makes 8 servings.

This is an excellent recipe. I made it last Thanksgiving and am going to again this year. It was a huge hit with my friends and family and a really yummy, lighter alternative to pumpkin pie! Highly recommend trying it.

Be sure to use stainless bowl, as glass won’t work. Very sweet but rich and good

Maybe I didn’t have enough water in my pan, but I couldn’t get the pumpkin mixture to get a “custard like” consistency on the stovetop.

Great recipe! I added a ginger snap on top for texture: all the flavor and texture of pumpkin pie without the heft!

Better than pumpkin pie. Half the sugar. We added more ginger and cinnamon and a bit of cardamom.Makes 8 servings.

I made this for a lunch with friends tomorrow and while it has a few tricky moves in it, it came out DELICIOUS. Just as described, it's like pumpkin pie in a cloud--light, airy, spiced perfectly. I doubled the recipe. After folding in the second half of the egg whites, I had what seemed to be soft lumps of egg whites, but I was nervous about overmixing. After the whipped cream addition, I still saw soft lumps so I strained the mixture before adding it to the serving bowls. It is perfect!

This was WAY WAY WAY too sweet, not edible. Did not look like picture, was more pumpkin colored. Whip cream folded in lumpy. Spices off balance.

Someone else mentioned you will use a lot of bowls making this! I think if I made it again I would halve the sugar. It’s just a little cloying. Also, I expect a mousse to be a little more dense than this. It’s quite foamy and light. Which you might like. I put a little graham cracker crust at the bottom of each glass before filling which was a fun addition. Also I might suggest serving with some fresh whipped cream to top it. It would increase the richness and maybe balance out the sweetness.

I’m wondering how firm this is. I want to make it for a friend that is not able to chew. Everything must be puréed. If anyone has made this and can advise, please do so!

Can brown sugar be used instead of white, to add depth of flavor?

is it possible to make this without the gelatin?

I subbed in 2 tablespoons of crushed freeze dried raspberries, in place of the pumpkin and spices was great.

Be sure to use stainless bowl, as glass won’t work. Very sweet but rich and good

This recipes does yield a light, fluffy mousse but it is also extremely, cloyingly sweet. Way too much sugar. Also the balance of spices is off. The nutmeg and ginger overpower the cinnamon and taste soapy.

Use a spatula while cooking the custard. Or make the custard separate from the purée as it is impossible to tell if the yolks are cooking.

Wow, maybe it's because I'm more of a baker but I found this mousse recipe complex and time consuming. Fortunately our guests and my husband enjoyed it. I found it gelatinous vs mousse-rich and like one of the reviewers I would halve the sugar if I ever made i it again which I won't. Good luck and bon appetit!

I made this exactly as written and though the texture and spice was beautiful, it was way too sweet. Next time I make this I will cut the sugar in half.