Frozen Pumpkin Mousse served in a variety of glasses.

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Frozen Pumpkin Mousse is a make ahead dessert perfect for any fall dinner. Serve it frozen or chilled in your favourite stemware for a beautiful buffet presentation.

Pumpkin season goes from October to the December so that’s lots of time to make your favourite pumpkin recipes. My collection of recipes includes muffins, cookies, quick breads, soup, risotto, roasted vegetables and dessert. Yet I’m always willing to try any new recipe that tweaks my interest. I only save it if I think it’s awesome so that by next October I’ll be excited to make it again.

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Frozen Pumpkin Mousse is perfect for any fall dinner.

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Pure Pumpkin vs Pumpkin Pie Filling

I always recommend buying pure pumpkin and I love seeing labels that have one ingredient! Canned pumpkin pie filling has an ingredient list and it may contain wheat. Just buy pure pumpkin and spice it up yourself.

Pumpkin Pie Spice

For anyone concerned about spices getting old in the cupboard here’s a tip for you. Don’t buy spice combinations. If you’ve been cooking for awhile you likely have all the spices for pumpkin pie in your cupboard.

Pumpkin pie spice typically includes four or five spices: cinnamon, ginger and nutmeg plus cloves, allspice or both. Here are three recipes for pumpkin pie spice that show you it’s okay to adjust spices to suit your taste.

Pumpkin Pie Spice
¾ tsp cinnamon
¼ tsp ground ginger
 ¼ tsp ground nutmeg
 ⅛ tsp ground cloves
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground allspice
½ Tbsp cinnamon
¾ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground allspice
¼ tsp ground cloves

Mix and Match Stemware

Over time glass breaks so we end up with less than a full set. I thought everything had to match until my sister in law showed me otherwise. With her eye for design she used different glasses to create beautiful table settings.

I have incomplete sets of every kind of stemware you can imagine. In this photo I wanted to display options for serving this Frozen Pumpkin Mousse. Here are some tips for the different glasses you might want to use.

Liqueur glasses

Serve mousse chilled in liqueur glasses or shot glasses but don’t freeze them or you’ll end up with popsicles. Use the tiny espresso spoons from a set of silverware or find disposable ones at the Dollar Store.

Martini glasses

These are my favourite glasses for serving creamy desserts like Pumpkin Mousse. They hold a nice amount of dessert and have wide opening making them easy to eat from. I served half a cup of mousse in my martini glasses but you can fill them right to the top if you like.

Champagne or Sherry glasses

Tall glasses are tedious to fill and require a long handled sundae spoon to reach the bottom but they look great. Don’t freeze them or someone might end up breaking the glass trying to eat their mousse.

Wine glasses

Use any type and size of wine glass keeping in mind how much it holds. Fill large glasses only half way and finish it off with a generous dollop of whipped cream.

Let me know in the comments below how you served this Frozen Pumpkin Mousse.


More Pumpkin Recipes

Click on the text in any photo below to go to that recipe/blog post.

Ingredients

¾ cup whipping cream (first amount)
¾ cup sugar
5 egg yolks
1¼ canned pure pumpkin (NOT pumpkin pie filling)
1¼ tsp vanilla
¾ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp salt
⅛ tsp ground allspice
1¼ cup whipping cream (second amount)
OPTIONAL GARNISH – toasted pumpkin seeds, pumpkin seed brittle, ground cinnamon or a cinnamon stick

Directions

1
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.
2
In a large bowl combine pumpkin, vanilla and spices. Add cooked mixture, stir to combine and refrigerate until cold, about 45 minutes. This can be done a day in advance.
3
In a clean bowl of electric mixer beat whipping cream (second amount) until it holds soft peaks. Reserve about ½ cup for garnish.
4
Mix remaining whipped cream into the pumpkin mixture. Portion into glasses, cover and freeze if desired.
5
Allow frozen mousse to sit at room temperature for 30-45 minutes before serving.
6
Serve with a dollop of whipped cream and any additional garnish as desired.

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Ingredients

Directions

  • ¾ cup whipping cream (first amount)
  • ¾ cup sugar
  • 5 egg yolks
  • 1¼ canned pure pumpkin (NOT pumpkin pie filling)
  • 1¼ tsp vanilla
  • ¾ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ⅛ tsp ground allspice
  • 1¼ cup whipping cream (second amount)
  • OPTIONAL GARNISH – toasted pumpkin seeds, pumpkin seed brittle, ground cinnamon or a cinnamon stick
  1. 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.
  2. In a large bowl combine pumpkin, vanilla and spices. Add cooked mixture, stir to combine and refrigerate until cold, about 45 minutes. This can be done a day in advance.
  3. In a clean bowl of electric mixer beat whipping cream (second amount) until it holds soft peaks. Reserve about ½ cup for garnish.
  4. Mix remaining whipped cream into the pumpkin mixture. Portion into glasses, cover and freeze if desired.
  5. Allow frozen mousse to sit at room temperature for 30-45 minutes before serving.
  6. Serve with a dollop of whipped cream and any additional garnish as desired.