This easy pumpkin mousse is gluten-free and delightfully light. Made from whipped cream and pumpkin purée, it’s stabilized with a little gelatin so it holds its shape—perfect as an alternative to pumpkin pie and ideal to prepare a day ahead for Thanksgiving or any autumn gathering.
Mousse is essentially whipped cream folded with a flavored component—melted chocolate for chocolate mousse or lemon curd for lemon mousse. Adding gelatin isn’t strictly necessary, but it helps the pumpkin mousse maintain a stable, airy texture if you want to make it in advance and keep it refrigerated for a day or two.
The recipe is simple and uses just over a cup of pumpkin purée, so it’s a great way to use leftover pumpkin from other desserts. If you use homemade pumpkin purée instead of canned, be sure to strain excess water—homemade purée can be wetter and that extra moisture will affect the mousse’s consistency.
This mousse is subtly spiced and lightly boozy in the version shown, where a splash of spiced or dark rum enhances the pumpkin flavor. I kept the seasoning simple—vanilla and rum—because the pumpkin paired with crumbled chocolate-spice cookies made for a lovely contrast. The finished mousse feels light rather than heavy, so it’s a nice finish to a large meal.
Recipe
Pumpkin Mousse
A light, gluten-free pumpkin mousse made with whipped cream, pumpkin purée, a touch of rum and vanilla, stabilized with gelatin.
Ingredients
- 15 mL spiced or dark rum
- 5 mL unflavoured gelatin powder
- 310 mL whipping cream (35% fat), divided
- 100 g granulated sugar
- 310 mL pumpkin purée
- 5 mL pure vanilla extract
- Chocolate spice cookies or sweetened spiced whipped cream, optional for serving
Instructions
- Sprinkle the gelatin over the rum in a small cup and let it sit for about 5 minutes to bloom.
- In a small saucepan, combine one-third of the heavy cream with the sugar. Warm over medium-low heat, stirring, until the sugar dissolves. When the sugar has dissolved, add the rum and gelatin mixture and stir until the gelatin has fully dissolved.
- Remove the pan from the heat. Stir in the pumpkin purée and vanilla, whisking or stirring to remove any lumps. Strain the mixture through a fine sieve into a medium bowl and set aside to cool to room temperature.
- When the pumpkin mixture has cooled, whip the remaining cream to soft or medium peaks using an electric mixer. Gently fold the pumpkin mixture into the whipped cream until evenly combined and light.
- Divide the mousse among four glasses, jars, or teacups. Refrigerate for at least 3–4 hours to set.
- Serve topped with crumbled chocolate-spice cookies or a dollop of sweetened spiced whipped cream, if desired.
Notes
The gelatin helps the mousse keep its shape and makes it easy to prepare a day ahead. If using homemade pumpkin purée, drain or strain excess liquid before adding it to the recipe to avoid a loose texture.
Nutrition (per serving)
Nutrition information is an approximation.
This recipe is adapted slightly from Laura Calder’s pumpkin mousse; the method here is simplified for home baking while keeping the same light, creamy character.