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Recipe: Pumpkin Mousse (GF)

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For those of you looking to savor these last weeks of Autumn (winter doesn’t officially begin until December 21st), I have a wonderful gluten-free, carb-free alternative to pumpkin pie. It’s too bad that I’m posting this after Thanksgiving has passed, as it would be an especially lovely addition to the Thanksgiving dessert table! I happened to find this recipe weeks ago in the Cooking section of the New York Times and adapted it slightly.

I made it last weekend and it was absolutely terrific – just as rich and creamy as pumpkin pie, with all of the same warm spices (cinnamon, ginger, nutmeg, etc.), but with no grain or gluten at all. My son happened to be home from college that weekend and, by the end of the weekend, he’d polished off several of them!

The recipe was fairly simple…a few steps, but nothing complicated. It takes a couple of hours for the mousse to “gel” in the fridge, and then it can be kept in the fridge for several days, making it a perfect dessert to prepare ahead of time.

Feel free to use espresso cups for a tiny, “tasting” sized portion, or larger, parfait glasses, as I did. This way, you can decide the amount/number of portions you’d like to make. Top it with a dusting of cinnamon, a dollop of whipped cream or both. Either way, the mousse is wonderful and the presentation is gorgeous.

If you do happen to try this dish, please post a photo on Instagram and be sure to tag me…I’d love to see your creations!

Buon Appetit,


Pumpkin Mousse

I made this Pumpkin Mousse last weekend and it was fabulous- just as rich and creamy as pumpkin pie, with all of the same warm spices (cinnamon, ginger, nutmeg, etc.) but no grain or gluten at all.


  • ¼ cup cold water
  • 1 packet of unflavored gelatin approx. 1 tbsp.
  • 3 eggs whites and yolks separated
  • ¾ cup sugar
  • 1 ¼ cups canned pumpkin purée
  • ½ tsp. Ginger
  • ½ tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ¼ tsp. Salt
  • ½ cup whole milk
  • ¾ cup heavy cream


  1. Fill a medium pot with a few inches of water and bring to a simmer.
  2. In another (smaller) pot, combine the cold water with the packet of gelatin and let sit for several minutes, until the gelatin softens. Then place the pot on the stove over low heat and stir until it liquifies (be sure not to boil it). Once liquified, remove from the heat and set aside.
  3. In a glass or stainless steel mixing bowl, which together the egg yolks and ¼ cup of sugar. Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and whisk to combine.
  4. Set the bowl over the pot of simmering water and continue to whisk for approximately 5 minutes, until the mixture thickens a bit (it will resemble a loose custard). Add the gelatin into the pumpkin mixture and stir to combine.
  5. Pour the pumpkin mixture into a large mixing bowl and set aside to cool for approximately 15 minutes.
  6. With an electric mixer or beater, beat the egg white until they form soft peaks, then add the remaining sugar. Continue to beat until the egg whites become firm and the sugar is fully incorporated. Add the egg whites to the pumpkin mixture and continue to beat until well combined. Set aside.
  7. Beat the heavy cream until stiff, then add it to the mousse. Continue to beat for 1-2 minutes, then pour into serving glasses (espresso cups, parfait glasses, even wine glasses work well). Refrigerate for at least 2 hours until the mousse is set. Sprinkle generously with cinnamon or top with additional whipped cream, if desired.

Recipe Notes

Serves 5-10, depending on serving size preferred. Note: this mousse will keep for several days in the refrigerator. Just be sure to cover it with plastic wrap.


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