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Pumpkin Mousse Recipe


  • 10 oz Canned pumpkin

  • 1/2 c  Sour cream
  • 1/2 c  Cream cheese
  • 1 c  Sugar
  • 1/2 ts Salt
  • 2 ts Pumpkin pie spice
  • 1 ts Ground ginger
  • 2 Egg yolks
  • 1 1/2 c  Whipping cream
  • 2 Egg whites
  • Crystallized ginger — finely chopped


  1. In a large stainless-steel bowl over a hot-water bath, combine pumpkin, sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger.
  2. Heat water to boiling, beating mixture with hand-held mixer until ingredients are fluffy.   Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes.
  3. Meanwhile, whip cream with 2 tablespoons sugar, the whipping cream (reserving 1/3 for garnish) into chilled pumpkin mixture, then carefully fold in egg whites.  Chill for 4-6 hours.  Top with remaining whipped cream and finely chopped crystallized ginger.

Serves 4 to 6

Chocolate Cheesecake Mousse Recipe


  • 1 envelope unflavoured gelatin
  • 2/3 cup water
  • 16 ounces light spreadable cream cheese
  • 1 cup chocolate chips
  • 1 teaspoon instant coffee powder  (optional)
  • 1 14 ounce / 300 ml can sweetened condensed milk
  • 1 cup whipping cream, whipped to soft peaks


  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 envelope whipped cream stabilizer (if you are garnishing more than an hour ahead of time)


  1. Sprinkle gelatin over the water in a small saucepan.  Let stand one minute to soften before warming to dissolve over low heat.   Set aside.
  2. Melt chocolate over low heat or in microwave. Add coffee powder and cool to room temperature.
  3. Beat together cream cheese,  chocolate and sweetened condensed milk until smooth.
  4. Stir in gelatin and then whipped cream.  Stir until smooth.
  5. Pour into 6 individual glasses.  Chill 3 hours or until firm.
  6. Beat together whipping cream with sugar, vanilla, and stabilizer.
  7. Fill a pastry bag fitted with a star tip and swirl whipped cream over mousse to garnish.

Chill until serving.