Spiced Pumpkin Caramel Mousse

Spiced Pumpkin Caramel Mousse

posted in Bakes, Frosting/Icing/Glaze/Syrup, Recipes, Seasonal on with 2 Replies

This is my seasonal obligatory pumpkin creation. Please don’t get me wrong, lest this sound like a task I begrudgingly embark on, nothing could be further from reality. This is a yearly right of passage into fall that I happily embrace for I adore pumpkin desserts. This year’s inspiration however, bypassed the oven and ended squarely in mousse territory, and this Spiced Pumpkin Caramel Mousse is not only all kinds of pumpkiny goodness, but it’s also quite simple to make.


1 cup (237 grams) packed brown sugar 

¼ cup (59 ml) maple syrup

1 can (425 grams/15 ounce) pure pumpkin purée

2 teaspoons pumpkin pie spice

¼ teaspoon fine sea salt

2 ¾ cup (651 ml) heavy cream, divided

1 teaspoon vanilla paste or extract

How To Use Them:

I first make a caramel, then add the pumpkin.  The reason is two-fold: 1) cooking the brown sugar and maple syrup first allows for caramelization which deepens and intensifies that flavor, 2) it ensures that the texture is smooth and not grainy, and 3) accounting for a little more than you need means you have this beautiful caramel to drizzle over the top of your mousse without added work. The same holds true for the whipped cream.  You make more than you need so that you may reserve some to top your mousse with.

In a medium pot add the brown sugar and maple syrup. Pumpkin Caramel Mousse (1)Heat the mixture over medium heat until the mixture is liquefied and the sugar is dissolved, about 4 minutes. Make sure you stir frequently to avoid burning the sugar.Pumpkin Caramel Mousse (2)Reserve 1/4 cup caramel.Pumpkin Caramel Mousse (3)Stir in the pumpkin purée, pumpkin pie spice, salt and ½ cup of heavy cream to the sugar mixture. Simmer the pumpkin mixture for another 4 minutes, stirring frequently. This is an important step in the process as cooking the pumpkin eliminates that metallic taste you often get with canned pumpkin, and allows the spices to bloom and become more fragrant with the addition of the heat.Pumpkin Caramel Mousse (5)Empty the pumpkin mixture into a large bowl and allow to cool, and then chill in the refrigerator for at least 1 hour.Pumpkin Caramel Mousse (6)When the pumpkin mixture has thoroughly chilled, whip the remaining 2 ¼ cup whipping cream. Pour the cream into a mixing bowl and whisk on low for one minute and then gradually begin to increase the speed to medium high. Whisk on medium high until just stiffened. Please STOP whipping when you get to this point, or you will soon have some delicious homemade butter on your hands!Pumpkin Caramel Mousse (7)Reserve 1 cup of the whipped cream for topping the mousse.Pumpkin Caramel Mousse (8)Gently fold the whipped cream into the pumpkin mixture. Pumpkin Caramel Mousse (9)Fold in until the pumpkin is just incorporated,Pumpkin Caramel Mousse (10)…and until you no longer see streaks of whipped cream.Pumpkin Caramel Mousse (11)Pipe or spoon the pumpkin mousse into dessert dishes.Pumpkin Caramel Mousse (12)Once you have piped all of the pumpkin mousse,then top each serving with the reserved whipped cream.Pumpkin Caramel Mousse (15)Chill until ready to serve. Just before serving, drizzle the reserved caramel on top of the whipped cream. Pumpkin Caramel Mousse (16)Crown the caramel with a sprinkle of cinnamon…Pumpkin Caramel Mousse (18)…and serve with some chopped gingersnaps and for a little crunch and a bit more fall flavor. You can never have too much fall!


2 Comments on “Spiced Pumpkin Caramel Mousse

  • I love how you present, your passion for baking and of course your blog. Keep it going!
    I was wondering if I could make pumpkin puree instead of canned pumpkin? If so, what type of pumpkin would do? Would butternut squash do you think? There seems to be numerous varieties, and one does not seem to taste like the other. I was wondering if I could bake it for an hour or so and puree it and use it instead of getting canned version? Thanks!

    • Shivani, much gratitude for you kind and sweet compliments, I truly appreciate it.

      You have a great question! You can absolutely make fresh pumpkin puree and use whatever variety of pumpkin you prefer. The most important thing is to make sure your consistency is as thick as the canned pumpkin. What effects baking recipes more than any other factor in the water content. So, if you make sure you puree is thick and dense, similar to the canned variety, I think you should be in great shape. If your puree seems to runny due to high moisture content, then simply spread in on a baking sheet and place it in a low heat over for about 15-20 minutes to allow the water to evaporate.
      I hope this helps. Best of luck and please do let me know how it goes if you try it!


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