pumpkin mousse

An airy, light, and delicious whipped dessert of pumpkin and cream, lightly sweetened and spiced with traditional Fall flavors.

Low Carb Pumpkin Mousse

Powdered Monk Fruit Sweetener, (divided)

vanilla extract

cinnamon

pumpkin pie spice

nutmeg

heavy cream

whipped cream, (for topping, optional)

low carb granola, (for garnish, optional)

In a large mixing bowl whisk the pumpkin puree with 1/4 cup sweetener. Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; whisk until well combined. Set aside.

In a separate bowl combine heavy cream with remaining sweetener; using an electric mixer, beat the mixture until soft peaks form.

Add the heavy cream mixture to the pumpkin mixture and, using a rubber spatula, gently fold the mixture until thoroughly incorporated.

Divide mousse evenly among small dessert bowls.

Place in the fridge for 1 hour.

Optionally, top with a dollop of whipped cream and a sprinkle of low carb granola.

Serve.

Pumpkin Mousse Trifle

tsp unflavoured gelatine

pumpkin puree (your own or canned)

sugar

egg yolks, large

ginger

cloves

salt

1½ tsp. pure vanilla extract

7-8 ginger cookies (crumbled)

double/heavy cream

tbsp icing/powdered sugar

vanilla

Pour Galliano in a small microwavable bowl and sprinkle gelatine powder over it, let stand for 10 minutes.

In a large bowl combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves and vanilla and egg yolks, mix with a whisk until well combined.

Put the bowl with Galliano and gelatine in the microwave and heat it on high for 1 minute, gelatine should be fully dissolved.

Pour the gelatine mixture into the pumpkin mixture and combine.

Whip heavy cream until soft peaks form and gently fold it into the pumpkin mixture.

In a medium bowl combine heavy cream with icing sugar and vanilla and whip with a hand mixer until soft peaks form.

Crumble the cookies and set aside.

For the pumpkin mousse

Layer the pumpkin mousse, crumbled ginger cookies and whipped cream in small glasses starting with the pumpkin mousse and finishing with crumbled cookies as shown in photos.

Chill in a refrigerator for at least 2 hours or overnight.

To assemble the trifle

Pumpkin mousse is a soft, airy dessert that makes an excellent alternative to the traditional Thanksgiving pumpkin pie. This fluffy mousse is filled with pumpkin pie spices and is perfect for serving a crowd.

Pumpkin Mousse

pumpkin puree

heavy cream (divided)

brown sugar

gingersnap cookies (optional)

In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy cream (set aside remaining heavy cream for a later step), brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5 minutes, stirring occasionally. Remove from heat, add vanilla extract, and stir to combine.

Transfer pumpkin mixture to the refrigerator for 20 minutes to cool to room temperature.

In a large bowl, add remaining 1 1/2 cups of heavy cream. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.

Once the pumpkin mixture has cooled, gently fold into the whipped cream until evenly incorporated. Separate mousse into individual serving containers. Refrigerate until ready to serve. Top each serving with a gingersnap cookie (or cookie crumbles) just before serving.

Healthy pumpkin mousse recipe made with pumpkin puree, tofu and maple syrup. Easy, nutritious and super delicious!

silken tofu (well drained)

pumpkin puree (canned

maple syrup

cloves, nutmeg and salt

cream chocolate

Line a colander with some paper towels (or a clean dish towel). Place the tofu on top and then cover with a few more paper towels. Place a tea pot on top of the towel-lined tofu and allow to sit for 15 minutes to drain. This is a super easy way to squish out excess water from your tofu.

Place tofu, pumpkin puree, maple syrup, and spices into a food processor.

Blend until everything is well incorporated and the pumpkin tofu mixture is rich and creamy. Transfer to an airtight container and place in the fridge for a minimum of 4 hours to chill and set.

Spoon 1/2 cup of the mousse into a serving dish and top with a dollop of whipped cream and chocolate shards. Enjoy!

https://content.jwplatform.com/videos/WRP8RX5H.mp4

If you like pumpkin pie, you will most definitely enjoy this pumpkin mousse.  It has all of the same flavor and texture of pie but it’s super easy (and fast) to make and it’s lighter!

Pumpkin Pie Mousse | Clean & Delicious

This  Pumpkin Mousse Torte Recipe was the most popular dessert we made at the bakery for the fall months including Thanksgiving.  The crumb crust, topped with a cheesecake layer and finished with a light, but intense pumpkin mousse soon became everyone&#039;s favorite.

Pumpkin Mousse Torte Recipe

graham cracker crumbs (140 grams)

brown sugar, packed (50 grams)

cream cheese, softened (225 grams)

sugar (150 grams)

eggs

gelatin

water

pumpkin

sugar (85 grams)

pecan pieces as needed, optional

Preheat the oven to 350°F. Spray the bottom and sides of a 9x3&quot; cheesecake or springform pan with a non-stick baking rlelease. Set aside.

If using ready made crumbs, combine them with the brown sugar. Mox well.  Add the melted butter and mix with a fork to start coating the crumbs. After initially coating them, I use my hand to mix them as it is so much faster and better.

If using whole graham crackers, crush them between your hands and put them in the bowl of the food processor. Process to make crumbs, but do ot turn it to powder.  Add the brown sugar and pulse several times to mix well. Transfer to a bowl, add themelted butter and stir with a fork to initially mix. As above, I prefer to finish with my hand but either way is fine.

In either case, arrange the crumbs evenly over the pan and press in firmly with the heel of your hand. Bake for 10 minutes.

There is no need to clean the processor bowl for the next step. Simply wipe it out with a paper towel.

Graham Cracker Crust

While the crust is baking, prepare the cheesecake layer. Cut the softened cream cheese into fourths. Place evenly around the processor. Process until it is smooth; add the granulated sugar and vanilla. Process until smooth, scraping down as necessary.

Add the eggs and yolk and process again until smooth. Scrape down well so no cream cheese is visible.

Pour over the crust and bake for 20 to 25 minutes until completely set.  It will be somewhat browned along the edge of the crust but there should be no color on top and it will not jiggle. Turn the oven off. Cool completely before  proceeding.

Cheesecake Layer

In a mixing bowl, beat the cram with a whisk attachment until medium peaks form. Do not beat until stiff or it will be difficult to fold in. Remove to a bowl and refrigerate until needed. There is no need to clean the bowl.

Combine the gelatin and cold water in a small bowl. Stir well and set aside to bloom.

In the same mixing bowl, add all of the ingredients except the whipped cream and gelatin.  Mix briefly to combine.

Liquify the gelatin by heating it in the microwave for 5 to 10 seconds. With the mixer running, pour it in being careful to pour it between the edge of the bowl and the whisk. Mix for about a minute or two to make sure the gelatin is evenly incorporated.

Fold in the whipped cream. Pour it over the cheesecake layer and smooth out the top.

Refrigerate overnight or freeze at this point.

Whip the cream and powdered sugar to the stiff peak stage. Fit a piping bag with a #5 or 6 open star tip. Pipe a wreath around the edge of the Pumpkin Mousse Torte and sprinkle with coarsely chopped pecans if using.

The torte can be refrigerated up to 3 days. Serve from the refrigerator.

Whipped Cream Wreath

This has been a favorite in our household for YEARS. 
It looks complicated,  It looks intimidating.  But take it step by step, follow the awesome photos and you will be rewarded with a spectacular dessert.

Top 5 pumpkin mousse recipes from across the web

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Top Tags

Low Carb Pumpkin Mousse

Pumpkin Mousse Trifle

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse Torte Recipe

Top 5 pumpkin mousse recipes from across the web

The most viewed pumpkin mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Pumpkin Mousse

Pumpkin Mousse Trifle

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse Torte Recipe

The most viewed pumpkin mousse recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine