Description
This easy Pumpkin Mousse is perfectly spiced, rich, and creamy with a velvety texture that is irresistible. It’s a no-bake dessert ideal for fall gatherings.
Ingredients
Scale
- 1 cup half-and-half
- 1 (29-ounce) can pumpkin puree
- 2 cups light brown sugar, lightly packed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 6 extra-large egg yolks
- 2 packages (4 teaspoons) unflavored gelatin
- 2 ripe bananas, finely mashed
- 1 teaspoon grated orange zest, plus more for garnish, optional
- 2 cups cold heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon pure vanilla extract
Instructions
- Soften the gelatin and whisk it into the pumpkin mixture off the heat, then let it cool.
- Whip 2 cups of cold heavy cream with 1/2 cup granulated sugar and 1/4 teaspoon vanilla extract until firm but not overwhipped.
- Fold half of the whipped cream gently into the pumpkin mixture using a spatula.
- Pour the mousse into a mold or serving dishes.
- Use the remaining whipped cream for decoration, optionally piping it on top.
- Chill the mousse for about 2 hours before serving.
Notes
- Use ripe bananas for natural sweetness and a smooth texture.
- Be careful not to overwhip the cream to maintain the mousse’s velvety consistency.
- The mousse can be garnished with additional orange zest for a fresh aroma.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 40g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 150mg