Pumpkin Mousse with Whipped Cream
A light, airy mousse made with pumpkin purée, cream cheese, spices, and whipped cream. Serve in individual ramekins for easy portioning.
- Time
- 1 h 10 min
- Serving
- 407 kcal
- Ingredients
- ≈ $1.36
- Protein
- 5 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 90 g
- 2 Heavy cream 33%pack 250 ml ≈ $2.20 60 ml
- 3 Cream cheesepack 140 g ≈ $1.80 45 g
- 4 Sugar 18 g
- 5 Cinnamon 1 g
- 6 Ground ginger 1 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the pumpkin1 into cubes, roast at 375°F (190°C) for 20–25 minutes until tender, then cool completely (~20 minutes).
Blend the cooled pumpkin1 until smooth in a food processor.
Whip the cold heavy2 cream3 with a mixer for 2–3 minutes until soft peaks form.
In a separate bowl, mix the cream3 cheese, sugar, pumpkin1 purée, cinnamon, ground ginger, and salt until smooth.
Gently fold in the whipped cream3 with a spatula, keeping it light and airy.
Spoon the mousse into ramekins and chill for 15 minutes until slightly set.
Serve cold.
Tips
- Why it works
- Bake the pumpkin ahead so it turns soft and blends easily into a smooth puree without lumps. Whip the cold cream to soft peaks so the mousse doesn't collapse and keeps its volume.
- Substitutions
- Replace the sugar with honey (15 g) for more depth of flavor. Instead of ginger, use a pinch of cardamom if you have it on hand.
- Common mistakes
- If the mousse turns out runny, the cream was whipped too long or added too late. Check the consistency after chilling.
- Storing and reheating
- Keeps in the fridge for 2 days. Don't reheat, serve it cold. Don't freeze.
- Serve with
- Serve at a birthday with tea or coffee when you want something light but sweet and festive.
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