Ginger White Chocolate And Brandy Pumpkin Mousse

Why I Love This Recipe

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 You'll Need

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)

Questions, Comments & Reviews