Description

This Pumpkin Mousse recipe offers a creamy, light, and flavorful dessert perfect for autumn gatherings or holiday celebrations. Combining smooth pumpkin puree with a blend of spices, sour cream, and whipped topping, this mousse delivers a delightful texture with a hint of warmth from pumpkin pie spice and cinnamon. It’s an easy-to-make treat that sets quickly and serves beautifully in individual portions.

Ingredients

Scale

Gelatin Mixture

1/2 oz unflavored gelatin (2 packets or 14 grams total)
1 cup milk, any kind
1 cup granulated sugar

Main Mixture

15 oz can pumpkin puree
1 tsp pumpkin pie spice
16 oz sour cream
16 oz whipped topping (thawed in the refrigerator)

Whipped Cream Topping

1 cup heavy whipping cream
2 Tbsp powdered sugar
1 tsp rum (dark or golden, or vanilla extract)

Garnish

1/2 tsp ground cinnamon

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Instructions

Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin evenly over the milk. Let it sit for 5 minutes to allow the gelatin to bloom and soften.
Heat and Dissolve Gelatin: Gently warm the bloomed gelatin mixture over low heat, stirring constantly until the gelatin is completely dissolved. Do not let it boil. Remove from heat and set aside.
Mix Pumpkin and Sugar: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and pumpkin pie spice. Stir well until the sugar is mostly dissolved and the spice is evenly distributed.
Add Gelatin and Sour Cream: Slowly whisk the dissolved gelatin mixture into the pumpkin mixture to combine fully. Then fold in the sour cream until the mixture is smooth and consistent.
Fold in Whipped Topping: Carefully fold the thawed whipped topping into the pumpkin mixture, maintaining the mousse’s light and airy texture.
Prepare Whipped Cream Topping: In a separate bowl, whip the heavy whipping cream with powdered sugar and rum or vanilla extract until soft peaks form.
Combine and Chill: Pour the pumpkin mousse into serving dishes or a large bowl. Spoon or pipe the whipped cream topping over the mousse.
Chill: Refrigerate the mousse for at least 4 hours or until set firmly.
Garnish and Serve: Before serving, sprinkle ground cinnamon over the whipped cream topping for a fragrant and decorative finish.

Notes

Ensure the gelatin is completely dissolved to avoid lumps in the mousse.
The mousse can be prepared a day in advance and stored in the refrigerator.
For a non-alcoholic version, use vanilla extract instead of rum.
Use full-fat pumpkin puree and dairy products for the best creamy texture.
Whipped topping can be substituted with homemade whipped cream if preferred.