Pumpkin mousse with rum and ginger recipe

Creamy tasty dessert, excellent for yet another use of those delicious pumpkins, available in the fall.


Pumpkin mousse

Learn how to make this super easy and very creamy dessert at home with a few steps.
Prep Time 15 mins
Cook Time 1 hr
Total Time 7 hrs 15 mins
Course Desserts
Cuisine Austrian, French
Servings 6 glasses
Calories 712 kcal


  • 500 g Pumpkin puree boiled or steamed pumpkin, with minimum quantity of water, without any spices
  • 5 g Gelatine 2 stripes Silver Gelatine
  • 240 g Brown Sugar
  • 100 g Egg Yolk
  • 800 ml Cream
  • 5 g Cinnamon
  • 2 g Ginger powder
  • 0,5 g Nutmeg
  • 1/2 stick Vanilla
  • 30 ml Dark Rum


  • Mix the yolks with the sugar and 180ml of the cream. Cook in a bain-marie, whilst constantly whisking, until the mixture becomes fluffy and creamy. Let cool in cold or iced water bath to avoid splitting.
  • When the pastry cream has cooled down, add all the spices and the pumpkin puree.
  • Warm up the rum until 80º C and melt the bloomed gelatine in it, pour the mix into the pastry cream
  • Whisk the rest of the cream until soft peaks and, using a silicon spatula, fold it gently into the pastry cream.
  • Fill in glasses or bowls, with an optional biscuit or a ginger sponge at the bottom.
  • Refrigerate for at least 6 hours. Serve with extra whipped cream and caramel sauce on top.
Keyword Pastry

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