Why is my pumpkin mousse runny?

Almost always, the water in the puree. Canned pumpkin gives up 2 to 3 tablespoons of liquid, and folded in, it weeps and loosens the set. Drain the puree on paper towels for 10 minutes, and whip the cream to firm, glossy peaks before folding for a pumpkin mousse that holds.

Can I use homemade pumpkin puree for pumpkin mousse instead of canned?

Yes, but drain it longer for pumpkin mousse. Homemade puree is usually wetter than canned, so give it 15 to 20 minutes on the towels and press it very lightly once. The flavor is often deeper, so the tradeoff is worth it.

How do I make pumpkin mousse without cream cheese?

Use mascarpone in the same amount for a richer base, or fold the drained, spiced puree straight into all of the whipped cream with an extra pinch of salt for a lighter pumpkin mousse. The all cream version is lighter and best served the same day.

How far ahead can I make pumpkin mousse cups for Thanksgiving?

Pipe the pumpkin mousse the day before and refrigerate, covered. The flavor improves overnight. Only the garnish waits: dust the spice, add the gingersnap crumbs, and stand the cookies in just before serving so they stay crisp.

Gingersnaps or graham crackers on top?

Gingersnaps, for this pumpkin mousse. Their spice doubles the pumpkin pie spice in the base and their snap survives a little longer against the mousse. Graham crumbs work in a pinch but read sweeter and softer.

Pumpkin Mousse: Best 15-Minute No-Bake Cups (6)

Ingredients

Scale

1 cup pumpkin puree (not pumpkin pie filling), drained on paper towels
8 ounces cream cheese, at room temperature
1/2 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice, plus a pinch for dusting
1 teaspoon vanilla extract
Pinch of fine sea salt
1 1/2 cups cold heavy cream
6 gingersnap cookies, for garnish, plus a few crushed for sprinkling

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Instructions

Spread the pumpkin puree in a thin layer on a double layer of paper towels set on a plate. Let it drain for 10 minutes while you set out the other ingredients.
Beat the cream cheese and brown sugar in a large bowl until completely smooth and fluffy, about 2 minutes, scraping the bowl well.
Peel the drained puree off the towels with a spatula and add it to the base with the pumpkin pie spice, vanilla, and salt. Beat until glossy and uniform.
In a clean cold bowl, whip the heavy cream to firm, glossy peaks, about 3 minutes. Do not sweeten it.
Stir one third of the whipped cream into the pumpkin base to lighten it. Fold in the next third with slow J strokes, then fold in the last third just until no white streaks remain.
Spoon or pipe the mousse into 6 small glasses or cups, swirling the tops. Refrigerate at least 30 minutes, or freeze for 10 minutes for a same evening serve.
Just before serving, dust each cup with a pinch of pumpkin pie spice, sprinkle a few gingersnap crumbs, and stand a whole gingersnap at an angle in each cup.

Author: Chef Hanna Zest
Prep Time: 15 minutes
Cook Time: No cooking