Pumpkin Mousse

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Someone recently asked me what my favorite dessert is. Without hesitation, I responded chocolate mousse. Not the fluffy, creamy chocolate stuff, but the dark, rich, almost fudge-like chocolate mousse.

I was honestly surprised that I didn’t have to think about it, not being much of a dessert eater. If you’d asked me for my favorite meal, I’d still be thinking of an answer, although a course of foie gras would be part of it…

So after I thought about how much I really do love chocolate mousse, I realized that it’s not on my blog.

But because it is my favorite time of year, and I’m one of those pumpkin “freaks,” I decided to create a pumpkin mousse recipe instead of preparing my traditional chocolate favorite. I wanted it to taste like pumpkin spice, yet still be fluffy, without the use of gelatin.

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Here’s what I did.

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Pumpkin Mousse
Makes about 10 8-ounce servings

3 egg whites
Pinch of salt
1/2 can pumpkin purée
16 ounces marscapone, at room temperature
1/2 cup powdered sugar
2-3 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon powdered vanilla
Pinch of ground cloves

Beat the egg whites and salt in a medium bowl with an electric mixer until firm peaks form. Set in the refrigerator.


In a larger bowl, beat the pumpkin, marscapone, and sugar until smooth.
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Add the spices and blend. Taste the pumpkin mixture for sweetness and flavor. The strength of cinnamon really varies based on the source, so adjust the flavor according to your personal taste.

Also, pumpkin by itself tastes like, well, squash. So the spices, especially the cinnamon, are quite important!

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Gently but carefully fold in the egg whites into the pumpkin mixture. Try not to over fold, so as not to deflate the egg whites.

When more or less combined, place the pumpkin mousse in individual serving dishes.

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Refrigerate for at least 4 hours, or overnight, well covered. Serve either chilled or at room temperature; I prefer room temperature.

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Add a little dollop of whipped cream or marscapone on top, and add some freshly grated nutmeg if desired. A little cookie doesn’t hurt!
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After I made the mousse, I realized I’d forgotten the vanilla powder. If you’ve never used it, I highly recommend it for situations when you want vanilla flavor without the extract liquid.
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58 thoughts on “Pumpkin Mousse

  1. I bet the mascarpone cheese gives this such a great consistency! To be honest, this would make a great pie filling. No, not the traditional pumpkin pie, but something just slightly different…

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  2. Wonderful, Mimi. This is a great alternative for pumpkin pie.

    I’ve never heard of vanilla powder. I can buy small sachets of “vanilla sugar”, which is flavored with vanillin (chemical vanilla), but obviously I don’t. Instead I store leftover vanilla beans in a jar with caster sugar to add flavor to the sugar. I’ll look for the powder.

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    • I love pumpkin pie filling, but I did love this concoction as well. Vanilla sure is good, although subtle in flavor. (I guess you can make your own that has more vanilla beans in it.) But the vanilla powder has the natural flavor, without the inclusion of sugar, which is why I like it.

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  3. Love a good mousse! Don’t think I’ve had pumpkin mousse, though — and I know I haven’t made it. Gotta try this — thanks!

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  4. What a beautiful mousse! Great instructions on how it’s made. I am a chocolate (good dark chocolate) so I can’t wait for your chocolate mousse post but I’m not sure what my favorite dessert would be. Since I have a sweet tooth it might take a few days to decide.

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  5. I’m sure I’ve never enjoyed pumpkin mousse, Mimi, but how I wish that I had. Your dish sounds wonderful! I’ve never seen vanilla powder either but I do love a quest. :)

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    • Oh, I really want to try this! At one point we lived on Long Island and our local 31 flavors used to have pumpkin ice cream and licorice ice cream that I would always get! (Orange and black at halloween time!)

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