Best Pumpkin Mousse Recipe with Ginger Bread!

Best Pumpkin Mousse Recipe with Ginger Bread!

Try the Best Pumpkin Mousse Recipe with Ginger Bread!

Here is a great thanksgiving recipe that is a touch different than the norm. I’m calling this a pumpkin mousse but it is more like a pumpkin french parfait. I place it on top of a ginger spiced cake that I absolutely love. I love gingerbread cake, the deep, rich flavors go perfectly with the pumpkin mousse.

This is a dessert that you can do in sections ahead of time with no sacrificing of flavor. The sorbet can easily be done ahead as well as the mousse and cake. This is a great, light dessert when the holidays seem to bring a lot of heavier type desserts. Here is the pumpkin parfait recipe with gingerbread cake I hope you enjoy it!

Pumpkin Mousse with Caramel and Honey berry Sorbet

Pumpkin Mousse

  • 7.4 oz pumpkin puree ((210g or half a can of pumpkin))
  • 12 oz mascarpone (or cream cheese)
  • 3 egg whites
  • 1/2 cup sugar
  • 1 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla paste
  • 12 g gelatin (powdered (beef))
  • 3 tbsp water
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Honeyberry Sorbet

  • 2 cups water
  • 1 1/2 cup sugar
  • 2 cups honeyberries (frozen)
  • 1 whole lemon (juiced)

Pumpkin Caramel

  • 1/2 cup sugar
  • 1/3 cup pumpkin puree
  • 1/4 tsp cinnamon
  • 1/4 tsp salt

Ginger Cake

  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 whole eggs
  • 1 cup molasses
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 cup hot water


How to make pumpkin mousse

  1. In a small bowl bloom water and gelatin together. In a stand mixer with a paddle attachment whip together pumpkin, mascarpone, cinnamon, nutmeg, and vanilla. Whip until well incorporated. Then take out and place in a bowl.

    Clean the stand mixer bowl and place heavy whipping cream and beat until soft peaks then add powdered sugar.  Keep whipping until the peaks have just reached stiff peaks.  Melt the gelatin over a double boiler and mix into the pumpkin mixture. Then fold the whipping cream into the pumpkin mixture.

    Clean your bowl and place your egg whites in the stand mixing bowl.  When the egg whites start to reach soft peaks slowly add your sugar.  Keep whisking until the egg whites reach stiff peaks.  Then fold in your egg whites into the pumpkin/whipped cream mixture until fully combined.    Then pour the ingredients on to a half sheet pan, smooth with a pastry spatula and place in the freezer for at least 2 hours.  

For the ginger spiced cake

  1. In a large bowl mix all of the dy ingredient together. In another bowl add hot water, brown sugar, and molasse and mix well. Then add oil, eggs, and vanilla to the bowl and mix well. Then combine the dry ingredients with the wet ingredient until just combined. Spray a half sheet pan with non-stick spray. Pour the batter on to the sheet pan and evenly distribute the batter using an offset spatula.

    Then place the pan in a preheated 350 degree oven for 18-20 minutes. Test the cake with a cake tester to see if it comes out clean. Take the cake out of the oven and allow to cool. Once cooled take the same size cookie cutter you will use for the pumpkin mousse and cut out rounds of the cake and set aside until your ready to plate

How to make honeyberry sorbet

  1. Place sugar and water into a pot and bring to a boil. Simmer for 4 minutes and then turn off the heat. Pour the simple syrup and honeyberries into a vita mix and puree until smooth. Strain out through a fine mesh sieve if desired. Then pour into a heat proof bowl, place inside an ice bath to cool down faster. Once cooled completely place in your ice cream make and run according to your maker until done. Then place in a container and place in the freezer.

How to make pumpkin caramel

  1. Place sugar into a small saute pan and turn the heat to medium. Cook until there edges of the sugar start to caramelize. Stir gently so the sugar doesn’t burn. Then add in the pumpkin puree carefully not to splatter the hot sugar. Turn down the heat to low. Cook for 5 more minutes until the pumpkin and sugar are completely combined. Season with a little cinnamon and salt. Set aside and keep warm.

To finish

  1. Take your mousse out of the freezer and using a cookie cutter that is the same size as your baked ginger cake, cut out rounds of the pumpkin mousse. Place the mousse on top of the ginger cake. Add a smear of the pumpkin caramel to the plate. Place the ginger cake and mousse on top of the smear. Then add a little granola on top of the mousse. Take out your honeyberry sorbet and place a scoop next to the mousse. Serve and enjoy this delicious pumpkin mousse dessert!

    pumpkin mousse
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