Pumpkin Mousse Recipe
Delight your taste buds with this creamy and decadent Pumpkin Mousse topped with a flavorful Rum Whipped Cream. Perfect for fall gatherings or holiday desserts!
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Mixing, Whipping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Pumpkin Mousse:
- 1/2 oz unflavored gelatin (2 packets or 14 grams)
- 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 (for garnish)
For the Rum Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp dark or golden rum (or vanilla extract)
Instructions
- Prepare the Gelatin Mixture: In a small saucepan, combine the gelatin and milk. Heat over medium heat, whisking constantly until the mixture begins to steam and the gelatin dissolves (do not allow it to boil). Remove from heat and allow it to cool for 15 minutes.
- Make the Pumpkin Mousse: In the bowl of a stand mixer, combine the sugar, sour cream, pumpkin puree, and pumpkin pie spice. Mix on medium speed until fully blended. Add the whipped topping and mix on medium-low speed until well combined. Scrape down the sides of the bowl as needed.
- Incorporate the Gelatin: With the mixer running, slowly drizzle in the cooled gelatin mixture. Once fully incorporated, immediately divide the mousse between individual serving cups. Refrigerate for at least 4 hours, or overnight, to allow the mousse to set.
- Make the Rum Whipped Cream: In a separate bowl, use an electric mixer to beat the heavy cream and powdered sugar on high speed for about 2 minutes or until thick and whipped. Add the rum (or vanilla extract) and mix just until incorporated—do not over-beat.
- Serve: Just before serving, pipe or dollop the rum whipped cream on top of the mousse and sprinkle with ground cinnamon for garnish.
Notes
- Make sure to refrigerate the mousse for at least 4 hours to allow it to set properly.
- You can adjust the sweetness of the Rum Whipped Cream by adding more or less powdered sugar to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Pumpkin Mousse, Rum Whipped Cream, Dessert Recipe, Fall Dessert, Holiday Dessert
Find it online: https://foodbylina.com/pumpkin-mousse-recipe/
