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Pumpkin Mousse

This easy Pumpkin Mousse is perfectly spiced, rich and creamy with a velvety texture that is irresistible.

  • Total Time: 2 hours 30 minutes
  • Yield: 8-10 1x

Ingredients

Scale
  • 1 cup half-and-half
  • 1 (29-ounce) can pumpkin puree
  • 2 cups light brown sugar, lightly packed
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 extra-large egg yolks
  • 2 packages (4 teaspoons) unflavored gelatin
  • 2 ripe bananas, finely mashed
  • 1 teaspoon grated orange zest, plus more for garnish, optional
  • 2 cups cold heavy cream
  • 1/2 cup granulated sugar
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Soften the gelatin and whisk it into the pumpkin mixture off the heat, then let it cool.
  2. Whip 2 cups of cold heavy cream with 1/2 cup granulated sugar and 1/4 teaspoon vanilla extract until firm but not overwhipped.
  3. Fold half of the whipped cream gently into the pumpkin mixture using a spatula.
  4. Pour the mousse into a mold or serving dishes.
  5. Use the remaining whipped cream for decoration, optionally piping it on top.
  6. Chill the mousse for about 2 hours before serving.

Notes

Use ripe bananas for natural sweetness and a smooth texture. Be careful not to overwhip the cream to maintain the mousse’s velvety consistency. The mousse can be garnished with additional orange zest for a fresh aroma.

  • Author: Ina Garten
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 40
  • Sodium: 400
  • Fat: 20
  • Saturated Fat: 12
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 150