Frozen Pumpkin Mousse is a naturally gluten-free, make-ahead dessert. The gluten free crowd knows serving individual portions decreases the chance of cross contact but don't even mention it. Who wouldn't say WOW when they saw dessert presented like this?
Pumpkin season lasts all fall and into the winter so that’s the time to make your favourite pumpkin recipes and find some new ones. You'll find six pumpkin desserts in my Pumpkin Recipe Roundup which includes Pumpkin Chocolate Chip Cookies. My mom says cookies aren't dessert but she doesn't read my blog and I say they can be dessert if you want.
Ingredients
In this recipe I use pure pumpkin, not pumpkin pie filling. The labels often look similar but you're looking for the one with one ingredient, pumpkin.
- Whipping cream, sugar & eggs - The basic ingredients for creme brulee.
- Canned pumpkin puree - Not pumpkin pie filling
- Cinnamon, ginger, nutmeg & allspice - The classic combination called pumpkin spice.
- OPTIONAL GARNISH – toasted pumpkin seeds, pumpkin seed brittle, ground cinnamon or a cinnamon stick
See recipe card for exact amounts.
Instructions
Filling instructions: Take care when filling the glasses so you don't have mousse dripping down the side of the glass. It's easier to spend a few minutes filling them slowly, than spend time cleaning up the sides of the glasses. To fill champagne glasses and liqueur glasses I use a long ice tea spoon.
Freezing Instructions: Allow sufficient time for the tiny portions, the liqueur glasses and shot glasses, to thaw or they will be like little ice cubes. For larger glasses take the time to create a flat space in your freezer so glasses don't get knocked around and broken.
Variations
Whipped cream is the ideal garnish then you can vary what you put on top of that. My Candied Sweet and Salty Pumpkin Seed Brittle takes some effort but just a few toasted pumpkin seeds look nice too.
In place of nuts try a simple sprinkling of ground cinnamon or even a whole cinnamon stick.
For a casual presentation and a transportable dessert serve your pumpkin mousse in Mason jars with lids. Take the lids off, add your fancy garnish and WOW!
Serving: Mix and Match Stemware
Create a beautiful table setting with a variety of glasses and different portion sizes. There's always someone who wants a big portion, and someone else wants just a taste. Here are some ideas.
- Martini glasses hold a nice amount of dessert and the wide opening makes them easy to eat from. Plus there is lots of space for a nice garnish.
- Liqueur glasses or shot glasses need tiny spoons. I have a set of espresso spoons from my silverware set. If you don't, pick up tiny disposable spoons at the Dollar Store.
- Wine glasses can be quite large so fill half way and make the garnish tall.
- Champagne and sherry glasses need a long handled sundae spoon to reach the bottom.
- If you're the one that takes dessert to family gatherings consider buying one-cup wide-mouth Mason jars. Jar desserts are perfect to avoid cross contact and they travel well so buy a set of 12 and make dessert your specialty. I like the plastic lids for this purpose. Mine are all white but I see they come in colours too.
Frozen Pumpkin Mousse
Ingredients
- ¾ cup whipping cream (first amount)
- ¾ cup sugar
- 5 egg yolks
- 1¼ canned pumpkin puree (not pumpkin pie filling)
- 1¼ teaspoon vanilla
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground allspice
- 1¼ cup whipping cream (second amount)
- OPTIONAL GARNISHES: toasted pumpkin seeds, pumpkin seed brittle, ground cinnamon or a cinnamon stick
Instructions
- In a medium saucepan whisk whipping cream (first amount), sugar and egg yolks. Place over medium-low heat and stir until thickened to pudding consistency, about 10 minutes. Don’t boil.
- In a large bowl combine pumpkin, vanilla and spices. Add cooked cream-egg mixture and stir to combine. Refrigerate until cold, about 45 minutes. Can be prepared a day in advance to this point.
- In a clean bowl of electric mixer beat whipping cream (second amount) until it holds soft peaks. Reserve about ½ cup for garnish.
- Mix remaining whipped cream into the pumpkin mixture. Portion into glasses, cover and freeze for at least 1 hour.
- Allow frozen mousse to sit at room temperature for 15 minutes before serving. Let it sit out longer if you prefer an unfrozen mousse.
- Serve with a dollop of whipped cream and any additional garnish as desired.
Notes
Nutrition
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