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Pumpkin Mousse

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  • Prep 40 min
  • Total 40 min
  • Servings 8
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Pumpkin Pie is always a crowd pleaser but if you're looking to take your entertaining to the next level, try this easy and elegant pumpkin mousse!
by: Gourmet Mom
Updated Jul 15, 2015
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  • 1 can (15 oz.) pumpkin
  • 5 large egg yolks
  • 3 cups heavy cream
  • 1 cup superfine sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt


  • 1
    Combine egg yolks, 1 cup sugar and 3/4 cup cream in a medium saucepan.
  • 2
    Cook over medium heat, stirring continuously, until mixture thickens and coats the spoon (8-10 minutes).
  • 3
    Remove from heat and add pumpkin, spices and salt. Stir well and cool completely. (You can speed up this process by putting it in the fridge or an ice bath).
  • 4
    Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
  • 5
    Serve in store-bought chocolate cups, crystal goblets, shot glasses, or homemade chocolate bowls.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This is the fourth post in our Pumpkin Series this week. Check back often so you don't miss the others!

    I don't know about you, but my mind is starting to think about all the fun and fabulous dinners that are coming up this Fall and Winter!  One of my favorite flavors that I always associate with this season is Pumpkin. It's delicious and so versatile.  Pumpkin is one of the few Fall ingredients that finds itself in various soups, main dishes, appetizers, and my favorite....desserts!

    Pumpkin Pie is always a huge crowd pleaser but why not take it to a new level and surprise your guests with an elegant Pumpkin Mousse?  Not only is this dish gorgeous, it's so easy to put together!  No one will believe it takes 40 minutes or less from start to finish.

    The best part is you can serve it up in so many different ways!  Here I spooned it into store-bought chocolate bowls, added swirls of melted chocolate, store-bought caramel sauce, and a few salted caramels.  It was incredibly easy but looks absolutely elegant.  I know I'm getting serious brownie points for "slaving away in the kitchen" when it took less time than cooking a pie!

    This mousse would also be just as gorgeous served in wine glasses with whipped cream, spooned on top of pound cake or even piped into shot glasses.  The possibilities are endless!

    Mandy Heaston is a busy mom, gourmet cook -- and opera singer! She brings FUN (and, yes, singing) to the kitchen with easy recipes that inspire families to cook and eat together.
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