Pumpkin Mousse

Pumpkin Mousse

Silky pumpkin mousse is a tasty alternative to pumpkin pie.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 192 kcal


  • 4 tbs water
  • 2 tsp powdered gelatin
  • 15 oz canned pumpkin puree
  • 4 tbs orange juice
  • ½ cup sugar
  • 2 egg whites
  • ½ cup heavy cream
  • ½ tsp ground cinnamon
  • pinch ground nutmeg


  • Place the water in a small bowl and sprinkle with the gelatin. Let sit for 5 minutes.
  • In a sauce pan on medium heat, warm the pumpkin puree with the orange juice and half of the sugar, stirring for about 1 minute.
  • Press the pumpkin mixture through a sieve into a bowl and stir in the gelatin. Allow to cool.
  • Whisk the egg whites and remaining sugar to stiff peaks.
  • Whip the heavy cream until it forms soft peaks
  • Gently fold the egg whites into the pumpkin mixture, then fold in the whipped cream.
  • Mix in the cinnamon and nutmeg, and refrigerate 15 minutes.
  • Serve with homemade whipped cream and a sprinkling of nutmeg.


Pro Tips

For a festive presentation, serve in martini glasses or fancy tea cups.
Top with whipped cream and a dusting of nutmeg or cinnamon.
Add mini cookies, crisp pie crust cut outs, or frozen cranberries with a sprig of rosemary.


Calories: 192kcalCarbohydrates: 31gProtein: 4gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 46mgPotassium: 262mgFiber: 2gSugar: 26gVitamin A: 11359IUVitamin C: 17mgCalcium: 42mgIron: 2mg
Keyword Pumpkin
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