Pumpkin Spice Mousse Dessert

What is Pumpkin Spice?

Pumpkin spice is a blend of warm spices commonly used to flavor pumpkin-based dishes and autumn desserts. The typical mix includes ground cinnamon, nutmeg, ginger, cloves, and allspice. You can adjust the spice mix to suit your taste by adding more of your favorite spices or reducing those you find too strong, creating a personalized blend that perfectly complements your pumpkin spice mousse.

Fresh Pumpkin Puree vs. Canned

Fresh pumpkin puree gives your desserts a natural, earthy flavor. To make it, roast a sugar pumpkin, scoop out the flesh, and blend until smooth. This method is pure and additive-free but takes more time. Canned pumpkin puree is convenient and has a consistent, smooth texture, perfect for baking. Just make sure to choose pure pumpkin puree, not pumpkin pie filling, which has added spices and sweeteners. Both options work well, so pick based on whether you prefer convenience or freshness.

Ingredients for Pumpkin Spice Mousse

Base:

• 135g Biscuit Cookie Crumbs / 4.8 oz Biscuit Cookie Crumbs: These create the crunchy base of the dessert. You can use graham crackers, digestive biscuits, or any other crumbly cookie.
• 50g Unsalted Melted Butter / 1.8 oz Unsalted Melted Butter: Helps bind the cookie crumbs together to form a solid base.

Filling:

• 250g Cream Cheese / 8.8 oz Cream Cheese: Adds a rich, creamy texture and tangy flavor to the mousse.
• ½ Cup Sugar / 100g Sugar: Sweetens the filling.
• 2 Teaspoons Cinnamon: Provides warm, aromatic spice.
• ¼ Teaspoon Nutmeg: Adds a nutty, slightly sweet spice.
• ¼ Teaspoon Cloves: Gives a strong, sweet, and spicy flavor.
• ¼ Teaspoon Ginger: Adds a bit of heat and zest.
• ¼ Teaspoon All Spice: Combines the flavors of cinnamon, nutmeg, and cloves.
• 1 Cup Pumpkin Puree (fresh or canned) / 240g Pumpkin Puree: The main ingredient, adding pumpkin flavor and a smooth texture.
• 400mL Heavy Cream / 13.5 floz Cups Heavy Cream: Lightens the mousse and makes it fluffy.

Topping:

• 1 Cup Heavy Cream: Used for the whipped cream topping.
• 1 Tablespoon Powdered Sugar: Sweetens the whipped cream.
• 1 Teaspoon Vanilla: Adds flavor to the whipped cream.
• ½ Teaspoon Reserved Pumpkin Spice from Filling: Ties the topping flavors to the mousse.
• 1 Tablespoon Milk Powder (optional): Stabilizes the whipped cream and adds a bit of extra creaminess.

Garnish:

• Grated Chocolate: Adds a decorative and flavorful touch to the finished pumpkin spice mousse dessert.

How To Make Pumpkin Spice Mousse

Crumb Base:

1. Mix the crumbs and butter: Combine the biscuit cookie crumbs and melted butter in a mixing bowl. Mix thoroughly to ensure the butter is evenly distributed throughout the crumbs. This mixture forms the crunchy base of the dessert. Set it aside once mixed.

Pumpkin Spice Mousse:

1. Prepare the cream cheese mixture: In a bowl, beat the cream cheese and sugar with a hand mixer until smooth and free of lumps. This ensures a creamy texture for the mousse. Set it aside.
2. Make the spice mix: Combine the cinnamon, nutmeg, cloves, ginger, and allspice in a small bowl. Mix well. Remove ½ teaspoon of this spice mix and set it aside for the whipped topping later.
3. Add spices to cream cheese mixture: Add the remaining spice mix to the cream cheese mixture. Beat with a hand mixer until well combined, ensuring the spices are evenly distributed.
4. Add pumpkin puree: Mix in the pumpkin puree until fully incorporated. This adds the signature pumpkin flavor to the mousse.
5. Incorporate heavy cream: Pour all the heavy cream into the bowl and beat until the mixture is well combined and thick. This adds volume and lightness to the mousse.

Assembly:

1. Create the base layer: Divide the cookie crumb mixture evenly among your serving glasses. Do not press down too firmly; the base should be easy to spoon out once set.
2. Pipe the mousse: Fill a piping bag with the mousse mixture. Pipe the mousse onto the crumb base in each glass, filling each halfway. This leaves room for the whipped topping and makes the dessert look attractive.
3. Chill the mousse: Refrigerate the glasses while you prepare the whipped topping. This helps set the mousse and keeps it cool.

Whipped Topping:

1. Whip the cream: In a mixing bowl, whip the heavy cream, powdered sugar, vanilla, and reserved pumpkin spice to firm peaks. Be careful not to over-whip, as this can cause the cream to turn grainy.
2. Prepare the piping bag: Fit a piping bag with a 1M piping tip and fill it with the whipped topping.
3. Pipe the topping: Pipe an ice-cream-style swirl of whipped topping onto the mousse in each glass. This adds a beautiful, creamy layer to the dessert.

Garnish:

1. Add final touches: Garnish each dessert with grated chocolate. This adds a decorative and flavorful touch.
2. Chill until serving: Keep the Pumpkin Spice Mousse desserts refrigerated until you are ready to serve them. They can be made up to two days in advance and stored covered in the refrigerator.

Fay's Top Tip

When adding the cookie crumb mixture to the glasses, do not press it down too firmly. A lightly packed base makes it easier to spoon out and enjoy once the butter sets.

More Pumpkin Spice Desserts

• Caramel Infused Pumpkin Donuts
• Pumpkin Spice Custard Pots
• Pumpkin Spice Buttercream

More Pumpkin Spice Desserts - Video Tutorials

• Pumpkin Spice Buttercream Cake
• Pumpkin Spice Mini Cheesecakes