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.
Pumpkin mousse
Equipment
Ingredients
- 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
Instructions
- 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.
Erin @ The Spiffy Cookie says
Oh wow this is heavenly
Stephanie @ Eat. Drink. Love. says
This looks so tasty and pretty!
Stephanie @ Eat. Drink. Love. says
This looks so tasty and pretty!
Heather says
Mmm...pumpkin and rum. Sold!
[email protected] says
Oh what a beautiful and comforting dessert! I'm so glad pumpkin season has arrived! The splash of rum sounds like a great idea here, too! (p.s....I love your teacup and saucer! I collect tea cups!)
Moogie says
Lovely photos and a yummy recipe.
Ann says
Wow - this is incredible! I love the dish, the photos and fall...like you - I'm not a fan of winter!
S.V. says
The mouse looks wonderful, great pictures I love the tea cup. I'm not a fan of winter either it usually means it's raining everyday here in Seattle. UGH!
Ali says
Am not a fun of winter too but what are we to do except embrace it, my does your pumpkin mousse look delicious, love the idea of using rum 🙂 In love with your blog 🙂
Juanita says
Love the photos of the pumpkins. Who would've imagined pumpkin as a mousse - love the idea!
Rhonda says
Drool, slurp, my mouth is watering!
Becka (The Elegant Eggplant) says
This is one of my favorite go-to fall desserts! Love your addition of the rum.. makes it extra special 😉
Christine's Pantry says
Congrats on Foodbuzz top 9!
mjskit says
What an absolutely delicious mousse!!! How can you beat pumpkin and rum! Beautiful pictures! Congrats on the Top 9!
Jamie says
I love winter clothese but autumn is most definitely my favorite month for the reasons you stated. Love pumpkin and love baking with it but have never done a mousse. I am loving this!
Terra says
Wow, this looks, and sounds fantastic! I am definitely saving this recipe, and may need make it at the restaurant I work at:-) Just beautiful! Hugs, Terra
www.citronlimette.com says
Sounds delicious. This time of the year, I love to cook with pumpkin and butternut squash.
Thanks
Marie