Spiced Pumpkin Mousse

I have spent a number of hours in the kitchen over the last few weeks whipping up delicious pumpkin dishes both sweet and savoury and this might just be my favourite of the lot. I have to say I was initially a little dubious at how this recipe would turn out but I needn’t have been. The flavours within the recipe are comforting and subtly warming. Think cinder toffee, chai latte, pumpkin spice, cinnamon and ginger.. it’s difficult for me to explain. You will just have to try it out for yourself.

These decadent little puddings are perfect for your Halloween or November 5th celebrations as well as a great dessert for autumnal dinner parties. I have made them a couple of times now with great feedback from friends and family which has been lovely. I am so happy with how they turned out. For all my readers across the pond why not try them out for your thanksgiving supper? They would make a great alternative to the traditional pumpkin pie. All those pumpkin spice flavours that you know and love in spoonable form!

Another thing I love about this recipe is the time it takes to make. It’s super quick to pull together. You can have it ready in less than 20 minutes but it’s best served slightly chilled from the refrigerator. They also keep well chilled so you can make them well ahead of you have a special occasion or dinner party. Make a day or two ahead and they hold their shape and still taste great. Just crumble your ginger snaps just before serving so they don’t go soggy.

I hope you enjoy this recipe as much as I do. I will be making them again for my Halloween supper with family on Thursday night. I have a whole pumpkin feast lined up. Pumpkin gnocchi with sage butter served alongside an autumnal kale, apple and pomegranate salad first followed by spiced pumpkin mousse. I can’t wait; it’s going to be delicious!

Print Recipe
Spiced Pumpkin Mousse
Spiced Pumpkin Mousse
Course Dessert
Cuisine English
Servings
6 portions
Ingredients
  • 1 can pumpkin purée
  • 600 ml double cream
  • 150 g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1 tbsp vanilla essence
  • Ginger snap biscuits for decoration
Course Dessert
Cuisine English
Servings
6 portions
Ingredients
  • 1 can pumpkin purée
  • 600 ml double cream
  • 150 g caster sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp ground ginger
  • 1/4 tsp grated nutmeg
  • 1 tbsp vanilla essence
  • Ginger snap biscuits for decoration
Spiced Pumpkin Mousse
Instructions
  1. Combine the pumpkin purée, 240ml double cream, the sugar and spices in a saucepan. Simmer over over a medium heat for 5 minutes. Cool fully.
  2. Whip the remaining double cream and vanilla to soft peaks and fold into the cooled pumpkin mixture. Pour into 6 serving glasses/bowls and crumble ginger snap biscuits on top. Refrigerate until you serve.
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