Spiced pumpkin mousse

    8 hours 30 min

    A wonderfully sweet and lightly spiced mousse, which tastes like pumpkin pie. Top with crystallised ginger and whipped cream before serving. It's the perfect dessert for any time of the day.

    17 people made this

    Serves: 8 

    • 125ml water
    • 1 tablespoon powdered gelatine
    • 3 eggs
    • 250ml milk
    • 275g honey
    • 375g pumpkin puree
    • 3 tablespoons caster sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1 teaspoon vanilla extract
    • 2 tablespoons chopped crystallised ginger

    Prep:20min  ›  Cook:10min  ›  Extra time:8hr chilling  ›  Ready in:8hr30min 

    1. Pour the 125ml of water into a small bowl and sprinkle the gelatine over it to soften.
    2. Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 500ml.
    3. Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatine with its liquid and stir until it is completely dissolved.
    4. Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pan and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
    5. Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 1.5 litre metal mould that has been rinsed with cold water. Chill mousse overnight. To unmould, dip the mould in hot water for about 30 seconds then invert onto a serving plate. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingernut biscuit crumbs in the bottom. Serve with whipped cream.

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    Reviews in English (15)


    Very good! It tasted very similar to pumpkin pie, with the consistincy of mousse. I used about two and a half tablespoons of pumpkin pie spice for the spices listed. Very low fat, will make again!  -  27 Oct 2004  (Review from Allrecipes US | Canada)


    This recipe is much easier than it may look from the instructions and ingredient list. My boyfriend said it tasted just like pumpkin pie, and he would have thought it was if it had a crust. It's very creamy, but way fluffier than pumpkin pie. My only complaint is that I just about overdosed on all the spices. Their flavor was overpowering, and they take away from the mousse's smooth texture. Next time I make this (and I will definitely make it again), I will either use pre-made p.p. spice, or I will reduce everything except the cinnamon by half.  -  15 Jun 2007  (Review from Allrecipes US | Canada)


    This was easy and perfect for an early fall dinner. I could make it the night before and simply carry them out of the fridge without little prep. One guest event questioned if I had made this myself. I garnished each with a dollop of whipped cream and a drizzle of maple syrup with a ginger snap on the side. Delicious!  -  04 Oct 2008  (Review from Allrecipes US | Canada)