Monday, October 14, 2019

Pumpkin Mousse

Kroger sent me a little magazine that contained a recipe similar to this one. What a great idea! The makings of pumpkin pie, but no crust and plenty of whipped cream. Yum! I looked at other recipes online. There are many. Some people cook the pumpkin, some people add gelatin or pudding mix, some use a whipped cream alternative, and some add egg whites. Wow! Who knew this was so popular?

I made it my way, of course. It seemed to me that most recipes were concerned about stabilizing the whipped cream and that was the main reason for some of the variations. Frankly, I think this is best eaten in about two days, so I don't see the need for complicating the recipe. Mine is still holding up beautifully on the second day.

My only other major comment is about the nutmeg. I used 1/4 teaspoon and that was plenty. A little nutmeg goes a long way. It's very distinctive and stands out in the recipe but it works, especially with that little bit of salt. However, if you hate nutmeg, leave it out entirely. If you're wary of it, just use a pinch. If you cannot get enough of pumpkin pie spice flavor, then use the entire 1/4 teaspoon!

Note that the recipe uses 1 cup heavy cream, divided, and 1 teaspoon vanilla, divided. I think it's easier if the item is repeated in the recipe. Has anyone else accidentally used the entire amount in the wrong step in a recipe before? Eeek!

Pumpkin Mousse
Serves four.

8 ounces cream cheese, softened
1/4 cup dark brown sugar
1/2 teaspoon cinnamon
pinch to 1/4 teaspoon nutmeg (to taste)
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup canned pumpkin
1/2 cup heavy cream
1/4 cup granulated sugar

Sweetened Whipped Cream
(for the top)
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla

Beat the cream cheese until very soft. Beat in the dark brown sugar, cinnamon, nutmeg, and salt. Add the vanilla and beat in the pumpkin until smooth. Set aside.

In a clean bowl, whip the 1/2 cup of heavy cream. When it begins to take shape, add the sugar slowly. Whip until it holds a peak. Add the whipped cream to the pumpkin mixture. Stir together, folding as necessary to combine. Spoon into four serving bowls.

Add the remaining 1/2 cup heavy cream to the same bowl that you used to whip the cream. Whip it. When it begins to take shape, add the powdered sugar and the vanilla. Beat until it holds a peak. Spoon or pipe onto the pumpkin mixture in each bowl.

There will be some left over whipped cream. Enjoy it with fresh berries!

Cream cheese, spices, and pumpkin!

Pumpkin is so pretty!

Whip cream.

Coming in November!


  1. Too funny -- I've got a pumpkin mousse recipe sitting on my kitchen counter, waiting to be made. And I'm with you on listing the ingredient twice, or at least noting "divided use" in the list, because I've used it all in the wrong step too many times!

  2. Sounds like a pumpkin pie lovers dream.