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Pumpkin Mousse With Maple Whipped Cream Recipe

Pumpkin Mousse With Maple Whipped Cream

Silky pumpkin mousse is stabilized with gelatin, folded with whipped cream, and chilled until softly set. Each serving is finished with maple-sweetened whipped cream for a festive fall dessert.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 3 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pumpkin Mousse
  • 1 envelope, about 2 1/4 teaspoons Unflavored powdered gelatin
  • 1/4 cup Cold water
  • 1 15-ounce can Pure pumpkin purée
  • 1/2 cup Packed light brown sugar
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Ground nutmeg
  • 1/8 teaspoon, optional Ground cloves
  • 1/4 teaspoon Fine salt
  • 3 large Large egg yolks
  • 1 teaspoon Pure vanilla extract
  • 1 cup Cold heavy cream
Maple Whipped Cream
  • 1 cup Cold heavy cream
  • 2 tablespoons Pure maple syrup
  • 1/2 teaspoon Pure vanilla extract
  • 1 pinch, optional Salt

Method
 

Step-by-Step
  1. Sprinkle the gelatin over the cold water in a small bowl. Let it stand for 5 minutes so the granules absorb the water and soften.
  2. Combine the pumpkin purée, brown sugar, cinnamon, ginger, nutmeg, optional cloves, and salt in a saucepan. Cook over medium heat for about 5 minutes, stirring often, until the mixture is hot and the sugar has dissolved.
  3. Whisk the egg yolks in a separate bowl. Gradually whisk about half of the hot pumpkin mixture into the yolks, then return the tempered mixture to the saucepan.
  4. Cook over medium-low heat, stirring constantly, until the pumpkin mixture is slightly thickened and reaches approximately 160°F. Do not let it boil.
  5. Remove the saucepan from the heat and stir in the bloomed gelatin and vanilla until the gelatin has completely dissolved. Transfer the mixture to a bowl and cool until lukewarm or slightly thickened, about 20–30 minutes, stirring occasionally.
  6. Whip 1 cup of cold heavy cream to soft peaks. Fold it gently into the cooled pumpkin mixture in two or three additions, using a light motion to retain as much air as possible.
  7. Spoon the mousse into six small glasses or dessert dishes. Cover and refrigerate for at least 2 hours, preferably 3–4 hours, until set.
  8. For the maple whipped cream, beat the remaining 1 cup cold heavy cream with the maple syrup, vanilla, and optional pinch of salt until medium-stiff peaks form. Spoon or pipe it over the chilled mousse immediately before serving.

Notes

Use pure pumpkin purée, not pumpkin pie filling, because pie filling is already sweetened and spiced. Keep the pumpkin mixture cool before folding in the whipped cream. If it becomes too firm, whisk it briefly until smooth before folding. The finished mousse can be prepared ahead and kept covered in the refrigerator until serving.