• Cooking Time:
  • Servings:
  • Preparation Time: 35 to 45 plus chilling


Pumpkin is rather flat and flavorless until you bring it alive with spices, crust, and whipped cream. So I decided to really kick in the spices like coriander and a little Cayenne pepper, some brandy, creamy white chocolate pudding, a topping of spiked whipped cream and a side of gingerbread pita chips.

The ginger and coriander both add a bite of lemon. The gingerbread with its sugary coating, lends more depth of flavor than just a plain crust, there's the warm caramel tones of the brandy, and the pudding and whipped cream give the mousse it's fluffy texture that's lighter than a dense pumpkin pie.

You can get your hands on canned pumpkin all year round so don't wait for another holiday season to give this one a try!


  • Ingredients For Maple Cognac Whipped Cream Topping
  • 2 cups heavy cream
  • 2 tablespoons maple syrup
  • 1/2 tablespoon powdered sugar
  • 2 tablespoons Cognac
  • Ingredients For Mousse
  • 1 1/8 cup white chocolate instant pudding and pie filling 3 or 3.4 ounce (prepare according to package directions - I used half and half cream for the milk to add even more richness)
  • 2 cups pumpkin puree
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 2 pinches cayenne pepper
  • 2 pinches salt
  • 2 teaspoons brandy
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream
  • Stacy's Simply Gingersnap pita chips (if you cannot find these you can use gingersnap cookies)


  • Directions For Whipped Cream
  • Beat heavy cream on medium to form soft peaks.
  • Add remaining ingredients and beat on high until blended and fluffy.
  • Refrigerate.
  • Directions For Mousse
  • Prepare pudding according to package directions. Set aside.
  • Blend pumpkin and next 5 ingredients.
  • Stir in brandy and vanilla.
  • Fold in pudding.
  • Then gently fold in whipped cream.
  • Refrigerate for at least 2 hours.
  • Spoon into serving dishes and top with whipped cream.
  • Garnish with a sprinkle of fresh ground cinnamon or nutmeg.
  • Arrange gingersnaps around the edge.
  • You can also put the mousse in a large bowl and layer gingersnaps on a platter and let your guests scoop out individual portions.

Categories: Mousse 
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