New This Month

Pumpkin Mousse


Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.

  • Servings: 10

Source: Martha Stewart Living, November 2011


  • 1 envelope unflavored powdered gelatin (1 scant tablespoon)
  • 1/4 cup cold water
  • 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
  • 4 large eggs, separated
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • Pinch of freshly grated nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Pinch of freshly ground white pepper
  • 2 tablespoons dark rum
  • 1/4 cup sugar
  • 1 cup heavy cream
  • Sweetened whipped cream, for serving (optional)
  • Pastry Leaves, for garnish (optional; see Pate Brisee recipe)


  1. In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.

  2. Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.

  3. With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.

  4. Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.

Cook's Notes

Food Safety Note: The eggs in this recipe are not cooked.

Reviews Add a comment

  • MS11668391
    28 NOV, 2015
    Made this recipe for Thanksgiving and it turned out beautifully, so creamy delicious. No problems encountered. Stenciled small clear plastic cups with pumpkins and autumn leaves. The dessert course was special in taste and appearance. Would make again.
  • panhandlemama
    24 NOV, 2011
    Loved it! Just don't let the dissolved, heated gelatin cool too long - mine set up on me (but I dont use gelatin often so dont know all the tricks) So I just slightly reheated it and it worked fine!
  • sail1217
    18 NOV, 2011
    I was very excited to make this recipe. It looks very pretty in the cup, but I had two issues with the final product. The first was that the gelatin curdled a bit, giving a slight tapioca pudding texture. Also, after approximately 24 hours, some of the liquid fell out of suspension. I'm not sure if these issues results from an error on my end or a problem with the recipe. Regardless, the recipe wasn't good enough to retry.