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    Pumpkin Mousse

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    Pumpkin Mousse

    As you’re carving the Hallowe’en lantern this year, don’t forget its unusual flesh, whose spicy, earthy tones really shine in this delicate, creamy pudding.

    • Preparation time: 30 minutes
    • Cooking time: 15- 20 minutes, plus cooling and chilling
    • Total time: 45- 50 minutes, plus cooling and chilling 60 minutes 20 minutes

    Serves: 6


    • 350g Pumpkin, peeled, seeded and cut into 3cm cubes
    • 75g Golden caster sugar
    • 2 tsp Ground cinnamon
    • 1 tsp Ground ginger
    • ¼ tsp Ground nutmeg
    • 3 tbsp Lemon juice
    • 2 tsp Gelatine
    • 3 Eggs, separated
    • 250ml Double cream
    • Pumpkin-seed praline
    • 100g Clear honey
    • 50g Pumpkin seeds


    1. Put the pumpkin, sugar, 150ml water and the spices in a pan; simmer uncovered for 15–20 minutes until the pumpkin is soft and the liquid is syrupy. Meanwhile, put the lemon juice and 2 tbsp water in a small dish and scatter over the gelatine. Set aside for 5 minutes, then place the dish in a pan. Fill the pan with boiling water to come halfway up the sides of the dish; set on a low heat and stir the liquid until it turns clear.
    2. Blitz the pumpkin in a blender, transfer to a bowl and beat in the egg yolks and gelatine. Cool, then place in the fridge for 15–30 minutes to thicken. Whisk the egg whites in a clean bowl until stiff. In a separate bowl, whip the cream until thick.
    3. Fold the cream into the pumpkin mixture; stir in one third of the egg whites to loosen, then fold in the remaining whites. Divide into 6 glasses and chill for 1 hour or overnight.
    4. Put the honey and pumpkin seeds in a frying pan; bubble over a high heat for 2–3 minutes. Pour onto an oiled baking sheet and cool. Break into small pieces and use to decorate.

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    Drinks recommendation

    The Corker recommends- This sweet mousse works well with the vivacity of a classy New Zealand rosé.


    Average user rating

    3 stars