Email this recipe to a Friend!

A recipe for Pumpkin Mousse. Pumpkin Mousse topped with crumbled ginger snaps. Pumpkin is one of two things (the other being squash) that are keeping me sane. Why? Because for the past two days, its been above 90 degrees here in LA. So I think about pumpkin, and try to mentally trick my sweating skin that its fall. Is it working? No. I want to wear a coat and boots and scarfs for real. I want to be cold. 90 degrees is too hot for right now. I’m sooo very much over it. So to the people in LA, lets all make this Pumpkin Mousse, and pretend its cold, and that we all love sweating in places that no one talks about.
♥ Teri

Pumpkin Mousse

Servings: 6
Calories: 509kcal


  • 1 (15 ounce) can pumpkin puree
  • ½ (14 ounce) can condensed milk
  • 2 ½ cups heavy cream, divided
  • 2 tablespoons light brown sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove


  • ¼ cup ginger snaps, crumbled


  • Place the pumpkin puree, condensed milk, ½ cup of cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
  • Simmer for 5 minutes.
  • Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
  • Place in the refrigerator for 2 to 4 hours.
  • Once the pumpkin mixture has chilled, place the remaining cream into a stand mixer and whip until stiff peaks form, 3-5 minutes.
  • Gently fold the whipped cream (reserving ⅔ cup) into the pumpkin mixture until fully incorporated.
  • Fill six 8 ounce ramekins (trifle dishes) about ⅔ of the way with the mousse and place in the refrigerator for at least 3 to 4 hours.
  • Top each with a dollop of whipped cream and a sprinkle of crumbled ginger snaps.


  • *Makes 5 cups Mousse
  • *This is a soft, not stiff, mousse!


Calories: 509kcal | Carbohydrates: 35g | Protein: 6g | Fat: 40g | Saturated Fat: 25g | Cholesterol: 147mg | Sodium: 108mg | Potassium: 359mg | Fiber: 3g | Sugar: 25g | Vitamin A: 12576IU | Vitamin C: 4mg | Calcium: 190mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Megan Not Specified Not Specified

    I totally have half a can of condensed milk leftover in my fridge just for this!


  2. Amy Powell Not Specified Not Specified

    That looks amazing!!

  3. Alanna Cartier Not Specified Not Specified

    This looks so good. This will be one of my new house recipes for sure!

  4. Jess Wakasugi {Life's Simple Measures} Not Specified Not Specified

    I’ve never made a mousse before but this looks heavenly. Definitely going to to have to test this recipe out :) Pinned!!

  5. Melissa Not Specified Not Specified

    I am throughly smitten with your blog. Not only does the food looks delicious, but the layout, graphic styling, food styling, color combinations and perfect amount of fun text has me weak in the knees. Amazing Ladies!!

  6. Adrianna from A Cozy Kitchen Not Specified Not Specified

    Over sweating. Not over pumpkin. Want this mousse. P.S. I’m not super weird about raw egg in my mousses but I kinda dig that this recipe doesn’t have it.

  7. Sally - My Custard Pie Not Specified Not Specified

    Can’t add anything more to the last comment except to say ‘hear, hear’. Totally in awe of your lovely work.

  8. Kierston Not Specified Not Specified

    Yumm!!!! Pumpkin week is rockin my socks!

  9. Aaron from The Amused Bouche Blog Not Specified Not Specified

    I’d kind of like to put a dollop of this on top my coffee in the morning, just for funsies – I don’t know, something about this, though delicious on it’s own, seems appropriate as latte garnish or something.

  10. PINGBACK: Camille Styles :: Weekend Notes

  11. Not Specified Not Specified

    Nothing says fall like pumpkin. I was in LA about a month or so ago & the weather was perfect as it is here in NYC right now 67 degrees & sunny.

  12. PINGBACK: Weekend Links #40 | small sight

  13. Frances @The Foodess Files Not Specified Not Specified

    I COMPLETELY agree! I want to wear black tights, and drink a pumpkin spice latte without resentment! What is WRONG with you, LA?!! I’ve had enough of this, too. Just bought Target out of pumpkin puree. Sorry, Los Angeles, I needed it….

  14. Bonnie Banters Not Specified Not Specified

    This sounds completely wonderful! Bookmarked! Thanks!

  15. Bonnie Banters Not Specified Not Specified

    Sorry, apparently I didn’t complete my website address in my comment. Hope this corrects that. Really like your site!

  16. chefroommate Not Specified Not Specified

    This looks fantastic! Great for fall! I’m definitely ready for fall weather too. If it makes you LA folks feel any better – fall is only JUST starting to happen really in the North East it has been super warm and rainy. The worst. Hope it cools off for you, too, soon!

  17. Aura-Leigh Not Specified Not Specified

    Wouldn’t this be yummy topped with some chopped pecans? Mmmmm!!

  18. Monica Not Specified Not Specified

    Wow! This looks & sounds delicious…and I totally agree, it is about time for some cooler weather in LA!!!

  19. Jackie Not Specified Not Specified

    Hi, I found your blog through Tastespotting and I’m writing to ask your permission to use your picture of your pumpkin mousse for my blog’s monthly favorites roundup feature. If that would be okay with you, please email me. Email:

    Thank you,


  20. Elly Not Specified Not Specified

    Im making this now, it is cooling. Where do I add the brown sugar? I read it about 10 times and couldnt fond where to add it so I added it while everything was in the sauce pan.

  21. PINGBACK: Pumpkin Craze « soundZtastee

  22. Russell at Chasing Delicious Not Specified Not Specified

    Wow this mousse looks sooo good! I am definitely going to have to try this!

  23. Kevin Not Specified Not Specified

    Stumbled upon this recipe just in time to make for a halloween party.

    Spent a night perusing the rest of the website and found a few other recipes I will try.

  24. nicole {sweet peony} Not Specified Not Specified

    i know exactly what week you’re talking about (i’m in l.a. too)… so happy it’s not 90 anymore but kind of wishing it wasn’t still 80. my boots & scarves feel neglected :(

  25. Blair Not Specified Not Specified

    so good!!!

  26. PINGBACK: November Things « Todayi

  27. PINGBACK: Thanksgiving Roundup: Day 3 | Dixie Caviar

  28. courtney Not Specified Not Specified

    I want to make this Wednesday afternoon, and serve it Thanksgiving/Thursday around 7 pm. Can it be refrigerated that long or should I plan to make it Wednesday evening or Thursday morning? Thanks!

  29. PINGBACK: Weekend Notes | Camille Styles

  30. PINGBACK: an international Thanksgiving | small sight

  31. Josie Alex Not Specified Not Specified

    I love your blog!! So many amazing recipes, and your photography/gifs are fantastic! :)
    I made this mousse and we had some left over. My mom got creative and made an amazing spaghetti sauce from it, very useful! Thanks for blogging!

  32. PINGBACK: IN LOVE: FALL | artsocial

  33. PINGBACK: Top 10 Deliciously Bubbly Mousse Recipes - Top Inspired

  34. PINGBACK: Pint-Sized Pumpkin Cutie Pies | Pearls + Girls

  35. PINGBACK: Deconstructed Pumpkin Pie | Likehearted

  36. PINGBACK: This Versus That: Pumpkin Pie

  37. Carol Not Specified Not Specified

    Is condensed milk sweetened? Or are we talking evaporated milk?

    • Jenny Park Not Specified Not Specified

      Condensed milk is sweetened and quite thick….different than evaporated milk!

      • Carol Not Specified Not Specified

        Thank you! :). I thought so…..on the can it said sweetened but I thought maybe maybe there was such a thing as plain old condensed milk. I can’t wait to try recipe! I’m planning on a trifle with gingerbread cubed, pumpkin mousse and whipped cream drizzled with thinned out dulce de leche.