Pumpkin Pie is a favorite of mine during the holidays but making it can be tedious. So, I decided to make it easier by putting the pumpkin pie in mousse form! Light, airy, and perfect for the holidays! Pumpkin Pie Mousse Cups are easy to make and save you so much time compared to making a pie! Make them for your next get together and have your guests swooning! It’s like having a PSL but instead of drinking it, you eat it with a spoon! There are three cups in this picture and I just might have eaten them all in one sitting! For a healthier option make the mousse with coconut milk instead of heavy cream! I hope you enjoy and Happy Holidays from my kitchen to yours!
Pumpkin Pie Mousse Cups
Ingredients
INGREDIENTS
- ¼ cup Ice Cold Water
- 3 Eggs Seperate the yolk and whites
- ½ cup Heavy Whipping Cream Use Coconut Milk for a healthier option
- ½ teaspoon Ground Cinammon
- 1 cup Sugar divided
- ½ teaspoon Grated Nutmeg
- ½ teaspoon Ground Ginger
- ½ cup Whole Milk
- 1 ¼ cups Canned Pumpkin Puree
- 1 Envelope of Unflavored Gelatin Powder We will only use 1 tablespoon
- ¼ teaspoon Salt
Instructions
Directions
- Fill a pot with a few inches of water and bring to a simmer.
- In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, DO NOT LET THIS BOIL, keep the heat LOW to MEDIUM LOW!
- When the gelatin is dissolved, remove from heat and let cool.
- In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
- Add the pumpkin, ginger, cinnamon, nutmeg, salt, and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting) until the mixture thickens and becomes the consistency of pudding(around 4-5 minutes)
- Pour and scrape the gelatin into the pumpkin mixture. Pour the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
- Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
- Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait glasses.
- Chill until set, at least 2 hours or up to a day.
- Garnish with whipped cream, cinnamon sticks or cocoa powder, your choice. Happy Holidays!
This looks so delicious ! I have to try this
Thank you!
Looks so delicious and yummy, Taking inspiration from this
Ooh, you had me at “It’s like having a PSL”! These little beauties sound irresistible!
I’m a bit embarrassed to say I ate 3 ;)!
I would have done the same!! 🙂
Glad we think alike!
I’m so glad you shared this on IG or else I would have missed it. Made this for Friendsgiving last weekend and it was a freaking hit! Thank you so much for such an easy and delicious recipe.