Pumpkin Mousse: a no-cook, ultra-fluffy dessert made with white chocolate and gingersnaps.
If you love pumpkin but want something different from pie, this recipe is for you. It’s a quick, no-bake pumpkin mousse that comes together in about 15 minutes and chills into a light, airy dessert perfect for Thanksgiving or any autumn gathering.
This mousse blends melted white chocolate, egg yolks, pumpkin puree, and spices, folded into softly whipped cream. The white chocolate and yolks give the mousse body while the whipped cream keeps it cloudlike. Note: the recipe uses raw egg yolks; use pasteurized eggs if you prefer.
Gather your ingredients and tools before you start: chill the bowl and beaters for the whipped cream, separate three room-temperature eggs so the yolks are ready, and have pumpkin pie spice, vanilla, and white chocolate chips on hand. Having everything ready makes the process smooth and keeps the texture silky.
Begin by melting 10 ounces of white chocolate. White chocolate can be sensitive to heat: microwave at 50% power in 20-second intervals, stirring between each. Remove the chocolate from the microwave while small pieces remain and let the residual heat finish the melting to avoid scorching.
After a minute of resting and stirring, the chocolate will be smooth and ready. If it seizes or scorches, the flavor and texture suffer, so take your time and practice if needed.
Stir the three egg yolks into the melted white chocolate until combined.
Add one cup of pumpkin puree to the chocolate and yolk mixture.
Season with pumpkin pie spice and vanilla. If you don’t have a prepared blend, mix 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon freshly grated nutmeg, and a pinch of allspice for a substitute. About 1 1/4 teaspoons total is ideal. Add roughly 1/2 teaspoon vanilla.
Remove the chilled bowl and beaters from the fridge and whip 1 cup of heavy cream to soft peaks. Add 2 tablespoons powdered sugar and continue whipping to almost-stiff peaks—firm enough to hold shape but not overbeaten.
Folding the cream into the pumpkin mixture is the key to light texture. Start by folding half the whipped cream in gently: use a spatula to pull from the bottom and fold over the top, repeating until no white streaks remain. Then fold in the remaining cream. Take your time—gentle folding preserves the airiness.
Spoon the mousse into individual glasses or small jars. A mix of sizes is fun for serving—guests can choose a small or larger portion. Cover and chill the mousse for at least 4 hours to set.
Before serving, whip the remaining 1/3 cup heavy cream with 1 tablespoon powdered sugar and dollop on top of each mousse. Garnish with gingersnap cookies for a crisp, spiced contrast.
This simple, no-cook pumpkin mousse offers all the cozy flavors of pumpkin spice in a light, elegant form. It’s ideal when you want a make-ahead dessert that’s festive and fuss-free.
Pumpkin Mousse
Recipe makes 6 pumpkin mousse cups.
15 minutes
15 minutes
Ingredients
- 1 cup heavy cream
- 10 ounces white chocolate chips
- 3 egg yolks, at room temperature
- 1 cup pumpkin puree
- 1 1/4 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla
- 2 tablespoons powdered sugar
For the topping:
- 1/3 cup heavy cream
- 1 tablespoon powdered sugar
- Gingersnap cookies for garnish
Instructions
- Pour the cup of cream into a mixing bowl, add the beaters, and place the bowl and beaters in the fridge to chill.
- Place the white chocolate in a separate heatproof bowl and microwave at 50% power in 20-second intervals, stirring between pulses. Remove while a few small pieces remain, and let residual heat melt them.
- Stir the three egg yolks into the melted white chocolate, then add the pumpkin puree, pumpkin pie spice, and vanilla. Mix until smooth.
- Remove the chilled bowl and beat the heavy cream to soft peaks. Add 2 tablespoons powdered sugar and beat until almost-stiff peaks form.
- Fold half the whipped cream gently into the pumpkin mixture until mostly combined, then fold in the remaining cream until uniform and light.
- Spoon the mousse into serving dishes, cover, and chill for at least 4 hours.
- When ready to serve, whip the remaining 1/3 cup heavy cream with 1 tablespoon powdered sugar, dollop on each portion, and top with gingersnaps.
Notes
Mini mason jars, small ramekins, or other small serving dishes work well for this recipe.
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 483Total Fat: 37gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 162mgSodium: 67mgCarbohydrates: 35gFiber: 0gSugar: 33gProtein: 6g