Pumpkin Mousse

Pumpkin Mousse is an acquired taste. If you are a fan of pumpkin pie, you'll probably love this one. Otherwise, as a surrealist friend of mine used to say, "it may not be your cup of fur!"


  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon ground cloves
  • 15 oz can pumpkin-it's a good idea to run it through the finest sieve you can find, otherwise the mousse will be a bit fibrous
  • 2-3/4 cups whipping cream

1) Mix first 6 ingredients together in a large bowl.

2) Beat in 1/4 cup of cream.

3) Refrigerate mixture for about half an hour.

4) Whisk remaining cream to stiff peaks.

5) Fold whipped cream into pumpkin mixture.

6) Refrigerate for about 2 hours in serving dishes or single large bowl.

Personal variant.

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