Gingery Pumpkin Mousse (GF)

This week’s Food Network’s Fall Fest’s focus is pumpkins and I have a fabulous recipe for you. If you love pumpkin pie but hate baking or if pie crusts give you the heebie-jeebies, this amazing Gingery Pumpkin Mousse with Ginger Whipped Cream will be your salvation during the holiday season!

While I love baking pies, they are a real challenge to transport to holiday dinners. This wonderfully light and airy pumpkin mousse can be whipped up in less than an hour and will hold in the refrigerator until you are ready to serve. If you don’t have far to go or can pack it in an ice chest, it is a simple, delicious option for dessert. Or you could easily whip it up when you arrive and have it ready when dinner is finished.

Canned pumpkin makes this a snap to put together. A lot of people swear by roasting their own pumpkins and pureeing the meat, but honestly that is one thing that I would rather buy already made. But if you are one that loves to make your own, go right ahead. Just make sure it is the same density as canned with the same moisture content.

Starting in the center of the bowl, cut straight down to the bottom and turn the spatula slightly to pull the batter from the bottom of the bowl up and over the mixture on the top. Turn the bowl slightly and repeat. This action brings the heavier ingredients from the bottom of the bowl to the top, blending the two mixtures gently. Continue folding until completely blended.

Unlike a lot of recipes out there, this one does not contain any eggs. It is just pumpkin and cream with some sweetening and spices. What makes it heavenly is that you heat the pumpkin with part of cream and whip the rest then fold it in.

Light, creamy and downright addicting, this Gingery Pumpkin Mousse will be perfect for our Thanksgiving dinner and it will make an appearance at Christmas too! I hope you give it a try – we love it! 

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Gingery Pumpkin Mousse:

• Mousse: sugar, candied ginger, pumpkin, cream, ginger, cinnamon, cloves, allspice, vanilla, powdered sugar
• Ginger Whipped Cream: cream, ginger syrup or ground ginger, powdered sugar, candied ginger, gingersnaps

PRO Tip: How to Fold in Ingredients

This is often called for when you care combining one mixture with another that has been whipped, such as egg whites or whipped cream. You spent a lot of time beating air into the mixture, and folding lets you maintain as much of the volume as possible. Using a large bowl and big rubber spatula will help make this easier.

Starting in the center of the bowl, cut straight down to the bottom and pull the batter from the bottom of the bowl up and over the mixture on the top. Turn the bowl slightly and repeat. This action brings the heavier ingredients from the bottom of the bowl to the top, blending the two mixtures gently. Continue folding until completely blended.

How to make Gingery Pumpkin Mousse:

1. Make the Mousse: Use a food processor to combine the sugar with the candied ginger, processing until fully incorporated. It might take 3 to 5 minutes to get the ginger fine enough.
2. Whisk together the pumpkin, 1 cup (227g) of the cream, sugar, ginger, cinnamon, cloves, and allspice in a saucepan. Bring to a low boil, stirring constantly, the simmer over low heat for 5 minutes stirring often. Pour into a large bowl and set aside to cool to room temperature or refrigerate stirring occasionally.
3. Whip remaining 2 cups (454g) cream, vanilla, and powdered sugar to firm peaks. Stir half the whipped cream into the cooled pumpkin mixture. Then fold in the remaining cream until there are no more streaks and it is fully incorporated.
4. Pour into a single serving dish or individual containers. I like glass to show off the beautiful color of the mousse.
5. Make the Ginger Whipped Cream: Whip the cream with the ginger syrup or ground ginger to soft peaks. Add the powdered sugar and beat until you get firm peaks.
6. Top each serving with a dollop of the ginger whipped cream and sprinkle the top with the minced candied ginger or ginger cookie crumbs. Serve immediately.

PRO Tip:

A food processor or blender really helps make the ginger sugar smooth, but if you don’t have one, you can use a chef’s knife. Chop the candied ginger as finely as you can then add some of the sugar and chop them together. Some texture is ok but try to get it as fine as you can. Add remaining sugar and chop until it is as fine as you can get it.

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Food processor
• Medium saucepan
• Stand mixer or hand mixer
• Large silicone spatula
• Glass serving pieces

Gluten-Free Tips:

* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 8 servings

Gingery Pumpkin Mousse (GF)

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If you love pumpkin pie but hate baking or if pie crusts give you the heebie-jeebies, this amazing Gingery Pumpkin Mousse will be your salvation during the holiday season! Light, creamy, and downright addicting, it is perfect for your Thanksgiving dinner and it will make an appearance at our Christmas too! I hope you give it a try - we love it!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 45 minutes

Total Time 1 hour 10 minutes

Ingredients

Mousse

• 1 cup (198g) granulated sugar
• 1 tbsp candied ginger pieces, chopped
• 1 (15 oz; 425g) can pure pumpkin puree (NOT pie filling)
• 3 cups (681g) heavy cream, divided
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• Pinch ground cloves
• Pinch ground allspice
• 1 tbsp vanilla extract
• 2 tsp powdered sugar

Ginger Whipped Cream and Garnish

• 1 cup (227g) heavy cream
• 1 to 2 tsp ginger syrup or 1/2 tsp ground ginger
• 2 tbsp powdered sugar, or to taste
• Finely chopped candied ginger or crumbled gingersnaps

Instructions

1. Prepare the Mousse: In a food processor, combine the granulated sugar and crystallized ginger. Process until the ginger is fully incorporated into the sugar and only a few larger pieces remain. Depending on the hardness of your ginger this can take 3 to 5 minutes. Any remaining pieces of ginger will be little surprising nuggets of flavor in the mousse.

2. In a medium saucepan, whisk together the pumpkin, 1 cup (227g) of the heavy cream, sugar, ginger, cinnamon, cloves and allspice. Bring to a low boil over medium-high heat, stirring constantly. As soon as you see bubbles starting to form, reduce the heat to low. Simmer for 5 minutes, stirring regularly. Transfer to a large bowl and set aside to cool to room temperature. (If you need to speed this up, place the bowl in the refrigerator and stir occasionally.)

3. Using your stand mixer or hand mixer, whip the remaining 2 cups (454g) heavy cream, vanilla, and powdered sugar to firm peaks (peaks will stand firmly up with the tips bent over when whisk is lifted from the cream).

4. Stir half of the whipped cream into the cooled pumpkin. Fold in the remaining whipped cream until no streaks remain. Pour into a serving dish or individual serving pieces. I like to use clear glass so the beautiful color shows through. (Use a single bowl if you are transporting this dessert.)

5. Make Ahead: Can be made up to several hours ahead to this point. Cover with plastic wrap, pressing it down onto the surface to keep a skin from forming, and refrigerate.

6. Make the Ginger Whipped Cream: Beat the cream with the ginger syrup until soft peaks form. Mix in 2 tbsp powdered sugar.

7. To Serve: Top each serving with a dollop of the Ginger Whipped Cream and sprinkle the top with the minced ginger or cookie crumbs. Serve immediately.

Recipe found at www.theheritagecook.com

Notes

* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 440Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 20mgCarbohydrates: 98gFiber: 3gSugar: 86gProtein: 2g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.

Be sure to check out all the pumpkin recipes everyone has shared for this week’s Fall Fest!

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