In this recipe, crème fraîche is used to create a mousse-like consistency. The pumpkin puree adds texture and color while the heavy cream creates an airy whipped texture. Cinnamon combines with nutmeg for a flavor that’s reminiscent of fall in every bite!
This recipe for pumpkin mousse is a delicious way to use up your leftover crème fraîche. The mousse has a light, airy texture and can be served as a dessert or an appetizer.
There’s no need to bake, and there’s no need to be stressed! These velvety crème fraîche pumpkin mousse cups are a quick and simple holiday treat.
This autumn, I haven’t given pumpkin nearly enough love. Of course, given my blog was full with shakey pictures and shots on different articles of my apparel, you can tell I’ve always liked pumpkin.
The reminds me of that time I shot red velvet cake on a pillow. But let’s keep it to ourselves, shall we?
Thank goodness I’ve improved my photography skills since then. To assuage any doubters, this No Bake Crème Fraîche Pumpkin Mousse was photographed on real marble, not some random surface in my flat.
This pumpkin mousse was first served at my Friendsgiving in October. But, as I saw everyone enthusiastically devouring its pumpkin spiced fluffy bliss, I realized it deserved its own recipe post.
This mousse is elevated by the inclusion of vanilla crème fraîche, often known as cream freesh.
(Like I genuinely say cream freesh every time.)
But, in all seriousness, Vermont Creamery’s vanilla crème fraîche is the greatest crème fraîche I’ve ever eaten. It’s not like Vermont Creamery doesn’t already produce some of the greatest cheeses I’ve ever tasted. So why shouldn’t their crème fraîche be as delicious?
It’s acidic and somewhat sweet, with a fresh vanilla taste that complements the mousse’s richness.
I’ve been sprinkling it on everything from this pie to these brownies in addition to this recipe. It enhances whatever it comes into contact with.
And, if you haven’t already been convinced, let me remind you that Thanksgiving is just a week away. Forget about that other pumpkin dish you choose that required 1 hour in the oven and 4 hours to chill; this crème fraîche pumpkin mousse requires no baking and just a few minutes to prepare.
At its finest, this is simple entertainment. And it’s very tasty.
- a third of a cup of heavy whipping cream
- 1/2 cup vanilla whipped cream (I used Vermont Creamery)
- 1 cup pureed pumpkin
- a third cup of maple syrup
- 1 teaspoon of cinnamon
- 1 teaspoon ginger powder
- nutmeg (1/2 teaspoon)
- a quarter teaspoon of garlic
- salt (1/4 teaspoon)
- 6 entire gingersnap cookies for garnish, plus 1 cup gingersnap cookie crumbles
- Whip the whipped cream and vanilla crème fraîche together in a standing mixer fitted with a whisk attachment until firm peaks form. Set aside approximately 1/2 cup of the mixture for later use as a topping for the mousse.
- Combine pumpkin puree, maple syrup, spices, and salt in a separate bowl. Using a spatula, gently incorporate the pumpkin mixture into the whipped cream mixture.
- Fill a piping bag halfway with mousse and a big round tip. Using a pastry bag, pipe mousse into 6 ramekins, stopping approximately a third of the way up. 2 tablespoons gingersnap crumbs, then pipe the rest of the way up the ramekin using a pastry bag.
- On top of the mousse, scatter approximately 1 tablespoon of gingersnap crumbles, then spread about 2 teaspoons of the remaining whipped cream mixture from earlier. Serve with a full gingersnap biscuit as a garnish. Refrigerate for up to three days.
Vermont Creamery is a sponsor of this content. All content and thoughts are all mine. Thank you for helping to make Broma a reality by supporting the businesses that make it possible!
Crème Fraîche Pumpkin Mousse is a pumpkin butter mousse with crème fraîche, pumpkin puree, and spices. It’s an easy recipe that can be made in just one bowl.
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