Pumpkin Mousse Recipe
This pumpkin mousse recipe combines marshmallows, canned pumpkin, cream, and pumpkin pie spice for a light and fluffy autumn dessert.
10 Servings
Ingredients
- 1 tablespoon unsalted butter
- 24 large marshmallows
- ½ cup whole milk
- ½ cup canned pumpkin pure pumpkin, not pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅓ cup confectioners’ sugar
- 1 cup heavy cream
Instructions
Prepare the Pumpkin Base:
- In a large skillet or saucepan, melt the butter over medium-low heat. Add the marshmallows, milk, and canned pumpkin. Stir continuously until the marshmallows are fully melted and the mixture is smooth and cohesive. Remove from heat and stir in the vanilla extract and pumpkin pie spice. Allow the mixture to cool to room temperature, approximately 30 minutes.
Whip the Cream:
- In a separate large mixing bowl, combine the confectioners’ sugar and heavy cream. Using an electric mixer, beat the mixture until stiff peaks form. The whipped cream should be firm yet smooth.
Combine and Chill:
- Gently fold the whipped cream into the cooled pumpkin mixture using a spatula. Mix slowly to preserve the airy texture of the whipped cream. Once combined, spoon the mousse into individual ramekins, serving glasses, or chocolate dessert shells. Cover and refrigerate for a minimum of 2 hours or until the mousse is fully set.
Serve:
- Serve chilled. Garnish with whipped cream, a sprinkle of pumpkin pie spice, or crushed ginger cookies if desired.
Notes
To ensure this recipe is gluten-free, verify that all ingredients—particularly the marshmallows, pumpkin pie spice, and confectioners’ sugar—are certified gluten-free and not processed with wheat-based additives. This mousse is naturally gluten-free otherwise, making it a suitable dessert option for guests with gluten sensitivities.