I bet you’ll have room for Ginger Pumpkin Mousse at the end of Thanksgiving dinner because it’s so light and fluffy!
YOU’D BETTER HAVE ROOM.
It’s also a great way to finish the meal because there’s a fun little candied ginger topping to enjoy.
What else goes well with Pumpkin Ginger Mousse? Chewy Ginger Molasses cookies! Both will help you win major brownie points for anyone who is gluten-free at your Thanksgiving dinner.
Here’s what’s involved.
Dissolve the gelatin in cold water. Then heat it up briefly in the microwave or place it in another bowl of hot water to dissolve even more.
We make the pumpkin mixture, which includes sugar, pumpkin, cinnamon, nutmeg, and freshly grated ginger.
Boop!
Add the dissolved gelatin.
Make whipped cream. We are reserving some of the cream for later for topping.
These two are gonna be folded in together.
See?
Boom!
I spooned them up in little jars. These are 8-oz jars. Feel free to make them in smaller jars.
They get covered and put in the fridge for at least 4 hours.
Candied ginger gets prepped for topping.
Another small batch of whipped cream.
On top!
Here we are alllllll garnished.
Grab a spoon.
We’re celebrating pumpkin season!
Speaking of, here are some of my favorite pumpkin recipes here on Shutterbean:
Ginger Pumpkin Mousse
recipe makes 5-6 servings
recipe adapted from The Silver Palate Cookbook
- 1 ½ cups pumpkin purée
- 7 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated ginger
- ¼ teaspoon grated nutmeg
- 1 tablespoon unflavored gelatin
- 2 tablespoons cold water
- 2 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
- candied ginger, chopped, for serving
- ginger molasses cookies, for serving
In a small bowl, sprinkle the gelatin over two tablespoons of cold water and let it sit for about five minutes to bloom. Warm it gently, just until dissolved (either in the microwave for about ten seconds or over a warm water bath). Do not let it boil. Set it aside to cool slightly.
In a medium bowl, whisk together the pumpkin purée, granulated sugar, cinnamon, freshly grated ginger, and nutmeg. Stir in the dissolved gelatin until the mixture is smooth and well combined.
In a separate large cold bowl, whip 1 1/2 cups heavy whipping cream with the vanilla extract until soft to medium peaks form. Keep it fluffy rather than stiff so the mousse stays light.
Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it, then fold in the rest of the whipped cream until the mousse is fully blended and airy. Spoon into dessert dishes and refrigerate for at least four hours, or until set.
Right before serving, whip the reserved 1/2 cup whipping cream and top each portion with a spoonful. Sprinkle the tops minced crystallized ginger, and a ginger molasses cookie if you so desire.
