Pumpkin Spice Mousse Dessert

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The Pumpkin Spice Mousse Dessert combines a crunchy biscuit base with a creamy, spiced pumpkin mousse. It's topped with a light whipped cream swirl and garnished with grated chocolate. This dessert perfectly balances the rich flavors of fall spices with smooth and airy textures.

Prep Time 30

Total Time 30

Servings

Calories 449kcal

Author Fay

EQUIPMENT

18 Inch Piping Bags
1M Piping Tip
Dessert Glass

INGREDIENTS

Crumb Base:

135 g (4.8 oz) chocolate cookie crumbs
50 g (1.8 oz) butter unsalted and melted

Mousse Filling:

250 g (8.8 oz) cream cheese
100 g (½ cups) sugar
2 teaspoon (2 teaspoon) cinnamon
¼ teaspoon (¼ teaspoon) nutmeg
¼ teaspoon (¼ teaspoon) cloves
¼ teaspoon (¼ teaspoon) ginger
¼ teaspoon (¼ teaspoon) all spice
1 cup (1 cup) pumpkin puree, fresh or canned
400 ml (13.5 floz) heavy cream

Topping:

1 cup (1 cup) heavy cream
1 tablespoon (1 tablespoon) powdered sugar
1 teaspoon (1 teaspoon) vanilla
½ teaspoon (½ teaspoon) pumpkin spice reserved from filling

Garnish:

20 g (0.7 oz) chocolate grated

INSTRUCTIONS

Crumb Base:

Add the cookie crumbs and melted butter to a mixing bowl. Mix well to distribute the butter evenly. Set aside.

Pumpkin Spice Mousse:

In a bowl, mix the cream cheese and sugar with a hand mixer until smooth and lump-free. Set aside.
Combine the cinnamon, nutmeg, cloves, ginger, and allspice in a small bowl. Remove ½ teaspoon of the mix and set aside for the whipped topping.
Add the remaining spice mix to the cream cheese mixture. Mix with a hand mixer until well combined.
Add the pumpkin puree and mix for one minute to combine.
Add the cream all at once to the bowl. Mix until well combined and thick.

Assembly:

Add some of the cookie crumb mix to each glass. Distribute all of the crumb mixture among the glasses. Do not press down as it will be difficult to spoon out once set.
Fill a piping bag with the mousse mixture. Pipe onto the base, filling each glass halfway. This leaves room for the whipped topping.
Refrigerate while making the whipped topping.

Whipped Topping:

In a mixing bowl, whip the cream, powdered sugar, vanilla, and reserved pumpkin spice to firm peaks. Be careful not to over-whip.
Fit a piping bag with a 1M piping tip. Fill the bag with the whipped topping.
Pipe an ice-cream-style swirl onto the mousse filling. Garnish with grated chocolate.
Refrigerate until ready to serve.

NOTES

Do not press the crumb base too firmly; it will set hard and be difficult to spoon out.
Make this dessert up to two days in advance. Store covered in the refrigerator.
This dessert is not suitable for freezing.

NUTRITION