Mousse desserts are typically made where whipped cream is folded with another ingredient to flavour it, like melted chocolate to make chocolate mousse, or lemon curd to make a lemon mousse.
Technically this kind of dessert doesn't require any gelatin, but gelatin helps to stabilize the mousse, especially if you want to make it ahead of time and store it for a day or two.
The beauty of this pumpkin mousse recipe is that it's easy to make and it's gluten free. And it only uses a little over a cup of canned pumpkin, so if you have any leftover from making other pumpkin desserts this season, use it to make mousse! If you prefer to make your own homemade pumpkin purée to use in this recipe instead of canned, make sure to strain out the excess water because homemade pumpkin has a higher moisture content, which could throw off the mousse recipe.
The usual fall baking inevitably will obviously include a maple apple pie and mini pumpkin pie tarts, and maybe some baked pumpkin donuts and an apple butter pie, time permitting. And, though I love them all, I felt like making something a little different, so I made a pumpkin mousse with a splash of rum in it.
Mousses can be made from the simplest of ingredients: cream, sugar, gelatin, and, in this case, a purée of roasted pumpkin. Since I was pairing the pumpkin mousse with crumbled chocolate spice cookies, I decided to flavour the mousse with just some spiced rum and vanilla (as per this recipe). This mousse is light and doesn't feel heavy, so great to serve after a big meal.
- 15 mL (1 tablespoon) spiced or dark rum
- 5 mL (1 teaspoon) Knox unflavoured gelatin powder
- 310 mL (1¼ cups) whipping cream (35 % fat) divided
- 100 grams (½ cup) granulated sugar
- 310 mL (1¼ cups) pumpkin purée
- 5 mL (1 teaspoon) pure vanilla extract
- Chocolate spice cookies or some sweetened and spiced whipped cream, optional
- Sprinkle the gelatin over the rum in a small teacup. Set aside for 5 minutes while you continue with the recipe.
- In a small saucepan, combine one third of the heavy cream and the sugar. Stir on medium-low heat to gently warm the cream and dissolve the sugar. You can tell when the sugar is dissolved by the sound and the feel of the spoon while stirring the bottom of the saucepan. When the sugar is dissolved, add the rum and gelatin mixture, and stir until the gelatin dissolves and disappears.
- Remove the mixture from the heat, add the pumpkin purée and the vanilla. Stir (or whisk gently if necessary) to combine, and be sure to get rid of any lumps. Strain the mixture through a fine sieve into a medium bowl. Set aside to cool to room temperature.
- When the pumpkin mixture is cool, whip the rest of the cream in the bowl of an electric mixer fitted with the paddle attachment. Fold the pumpkin mixture into the whipped cream, divide the mixture among 4 glasses, Mason jars, or teacups. Refrigerate them to set, at least 3 or 4 hours before serving.
- Serve the mousse with chocolate spice cookies, or crumble them over top before serving. You could also top each with a dollop of whipped cream.
This recipe comes directly from Laura Calder. I only slightly changed her method.