Pumpkin Mousse
These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and topped with a rum infused whipped cream.
- Prep time
- 25 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 oz unflavored gelatin ((2 packets or 14 grams total))
- 1 cup milk, any kind
- 1 cup granulated sugar
- 15 oz can pumpkin puree
- 1 tsp pumpkin pie spice
- 16 oz sour cream
- 16 oz whipped topping (thawed in the refrigerator)
- 1/2 tsp ground cinnamon (to garnish)
- 1 cup heavy whipping cream
- 2 Tbsp powered sugar
- 1 tsp rum (dark or golden, or vanilla extract)
Instructions
- 1
In a small saucepan, combine 2 packets gelatin with 1 cup milk. Place over medium heat and whisk continually until mixture just begins to steam and gelatin dissolves. Remove from heat and cool 15 min (Do NOT boil).
- 2
In the bowl of a stand mixer on medium speed, combine 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree, 1 tsp pumpkin spice, and mix until blended. Add 16 oz of whipped topping and mix on med-low speed until blended, scraping down the bowl as needed.
- 3
With mixer on, slowly drizzle in the warm milk mixture and once fully incorporated, immediately divide between your serving cups. Refrigerate 4 hours or overnight for the mousse to set.
- 4
Using an electric mixer, beat together 1 cup heavy cream with 2 Tbsp powdered sugar on high speed about 2 minutes or until thick and whipped. Add 1 tsp rum and beat just to incorporate. Do not over-beat.** Pipe or dollop whipped cream just before serving and dust with cinnamon to garnish.