Frozen Pumpkin Mousse

Mousse is a make ahead dessert that's naturally gluten free. Serving dessert in individual portions is always the best way to avoid cross contact.

Course Dessert

Cuisine Canadian

Keyword frozen pumpkin mousse

Prep Time 10

Cook Time 10

Cooling and freezing time 1 30

Servings people

Calories 314kcal

Author Cinde Little

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

This recipe uses pure pumpkin, not pumpkin pie filling. The labels often look similar but you're looking for the one with one ingredient, pumpkin.

Optional Garnish: click link for Candied Sweet and Salty Pumpkin Seeds.

Nutrition