Pumpkin Mousse Recipe - The Washington Post
Rich, with a touch of spice and a pronounced tang, this pumpkin cream/mousse is a good Thanksgiving dessert option if you’re not in the mood to make pie. It’s also great dolloped atop slices of pecan pie, so you can get pumpkin and pecan flavors in each bite. Or, you can serve it in coupe glasses like a parfait, with a spoonful of whipped cream or a drizzle of pecan butterscotch sauce (see related recipes) on top. This will serve six as a full dessert or up to 20 as a topping to another dessert.
The dessert can be made 1 day in advance.
From staff writer G. Daniela Galarza.
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Ingredients
measuring cupServings: 6-20 (makes 4 cups pumpkin cream)
Directions
Time Icon Active: 15 mins| Total: 35 minsStep 1
In the bowl of a stand mixer fitted with a whisk or in a large bowl and using a hand mixer or a whisk, whip the cream on medium-high speed if using a mixer, until soft peaks form. Transfer the bowl to the refrigerator.
Step 2
Place the cream cheese in a blender or food processor.
Step 3
In a medium nonstick skillet over medium-high heat, bring the pumpkin puree to a boil, about 1 minute. Continue to cook, stirring often, until the puree reduces and turns several shades darker, about 5 minutes. Add to the cream cheese, then add the brown sugar, ginger, cinnamon, cloves or allspice and salt. Blend or process until smooth, about 1 minute, stopping to scrape the sides as needed.
Step 4
Using a silicone spatula, transfer to a medium bowl and refrigerate until the bowl is no longer warm to the touch, 10 to 15 minutes.
Step 5
Gently fold the whipped cream into the cooled pumpkin mixture until no streaks remain. Portion into six (6-ounce) glasses or transfer to a serving bowl, cover and refrigerate until ready to serve.
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Nutritional Facts
Per serving (generous 3 tablespoons as a topping)
Calories
76
Fat
6 g
Saturated Fat
4 g
Carbohydrates
5 g
Sodium
54 mg
Cholesterol
21 mg
Protein
1 g
Fiber
1 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From staff writer G. Daniela Galarza.
Tested by Debi Suchman.
Published November 9, 2022
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