Pumpkin Mousse with Cream Cheese and Cinnamon
Pumpkin mousse combines the gentle sweetness of pumpkin with a creamy, lightly tangy base.
Pumpkin mousse combines the gentle sweetness of pumpkin with a creamy, lightly tangy base. This version uses cream cheese and whipped cream, so there are no raw eggs and no gelatin to bloom. Choose plain pumpkin puree rather than sweetened pie filling, which already contains sugar and spices. Folding preserves the air in the cream; beating the finished mixture would make it heavier. A two-hour chill gives the mousse enough body to serve neatly in small glasses.
Recipe at a glance
Yield: 6 small dessert cups. Prep: 20 minutes. Cook: 0 minutes. Total: 140 minutes, including 120 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.
Equipment
Mixer, mixing bowls, spatula, six dessert cups, refrigerator.
Ingredients and directions
Recipe card
Pumpkin Mousse with Cream Cheese and Cinnamon
Equipment: Mixer, mixing bowls, spatula, six dessert cups, refrigerator.
Ingredients
Instructions
Make the pumpkin base
Beat cream cheese and icing sugar until smooth. Mix in pumpkin puree, cinnamon, nutmeg and vanilla. The base should be uniform, without cheese lumps.
Whip the cream
In a separate chilled bowl, whip the heavy cream to soft peaks that bend over when the whisk lifts. Do not take it to a grainy texture.
Fold and portion
Fold one third of the cream into the pumpkin mixture to loosen it, then fold in the remainder with broad strokes. Divide among six small cups.
Chill
Cover and refrigerate for at least 2 hours. Serve cold when the mousse holds a softly rounded spoonful; this is a spoon dessert, not a firm moulded mousse.
Doneness checks
Chilled mousse holds a softly rounded spoonful; it stays soft rather than unmoulding firmly.
Helpful tips
- Drain homemade puree if water collects around it.
- Soften the cream cheese before adding the cold puree.
- Whip the cream in a separate clean bowl.
- Fold until the colour is even without continuing to stir.
Troubleshooting
- Use plain puree. Pie filling would change the sweetness and spice balance, so it is not a direct replacement.
- Drain homemade puree if water collects around it.
Serving ideas
- Spoon into small glasses for individual portions.
- Serve with crisp ginger biscuits on the side.
- Add a light cinnamon dusting at the table.
- Offer after a roast dinner in modest portions.
Substitutions
Mashed roasted butternut squash can replace pumpkin by weight if it is thick and smooth. Whipping cream must contain enough fat to whip, generally at least 30%.
Variation
Add 1/4 teaspoon ground ginger to the base for a warmer spice flavour.
Make ahead
Prepare the cups the evening before serving and keep them covered. Add any biscuit accompaniment at the table.
Storage and reheating
Keep covered in the refrigerator and use within 2 days for best texture. Freezing makes the mousse less airy after thawing.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Can I use pumpkin pie filling?
Use plain puree. Pie filling would change the sweetness and spice balance, so it is not a direct replacement.
Why is the mousse heavy?
Overmixing after adding cream removes air. A watery puree can also weigh it down; drain it before measuring.
How to tell when it is ready
Chilled mousse holds a softly rounded spoonful; it stays soft rather than unmoulding firmly.
Tips
- Drain homemade puree if water collects around it.
- Soften the cream cheese before adding the cold puree.
- Whip the cream in a separate clean bowl.
- Fold until the colour is even without continuing to stir.
Troubleshooting
- Use plain puree. Pie filling would change the sweetness and spice balance, so it is not a direct replacement.
- Drain homemade puree if water collects around it.
Substitutions
- Mashed roasted butternut squash can replace pumpkin by weight if it is thick and smooth. Whipping cream must contain enough fat to whip, generally at least 30%.
Variations
- Add 1/4 teaspoon ground ginger to the base for a warmer spice flavour.
Serving suggestions
- Spoon into small glasses for individual portions.
- Serve with crisp ginger biscuits on the side.
- Add a light cinnamon dusting at the table.
- Offer after a roast dinner in modest portions.
Make ahead
Prepare the cups the evening before serving and keep them covered. Add any biscuit accompaniment at the table.
Storage
Keep covered in the refrigerator and use within 2 days for best texture. Freezing makes the mousse less airy after thawing.
Food safety
Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).
Frequently asked questions
Can I use pumpkin pie filling?
Use plain puree. Pie filling would change the sweetness and spice balance, so it is not a direct replacement.
Why is the mousse heavy?
Overmixing after adding cream removes air. A watery puree can also weigh it down; drain it before measuring.
More recipes to try
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