Pumpkin Pie Mousse Recipe @wmarketnyc

I know there are many lovers of the Pumpkin Pie – especially as we approach Halloween and Thanksgiving, but sometimes when its not a “holiday” I still want to enjoy the seasonal treats, but not in a whole pie. That my friends, is where Mousse comes in! Creamy and delicious and so not a pie, a mousse gives you all of the richness in the flavors you are seeking, especially made with spices of the season. So today Maria Zoitas, creator of “Maria’s Homemade“- a line of prepared food sold exclusively at Westside Market NYC is sharing with us her recipe for a Pumpkin Pie Mousse. Enjoy!

pumpkin mousse for fall

Pumpkin Mousse


  • 15 oz. Pumpkin Puree (Libby’s)
  • 1 oz. sugar free, fat free vanilla
  • 1 Cup whole milk
  • 1 teaspoon cinnamon powder
  • 1 teaspoon of ginger
  • 2 cups of heavy cream ( for whipped  cream)
  • 2 teaspoons confectionary sugar
  • 1 Cup crumbled ginger cookie



1. In a mixer bowl whip the heavy cream with the confectionary sugar; start at a slow speed then increase speed to make the mix firmer, but do not mix for more than 5-6 minutes.

2. Refrigerate the whip cream for about two hours.

3. In another bowl add all the other ingredients and mix at medium speed for about five minutes.

4. Choose a medium high 12 oz. clear glass and layer in the pumpkin mousse, add the crumbled ginger cookie, add a layer of whip cream and add a final layer of the mousse.

5. Add cookie on top to decorate.

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