Pumpkin Mousse

We’re elbows deep in squash season, and that means more gourds than you can shake a jack-o-lantern at! Stop by Oliver’s to check out this bounty of seasonal squash, and pick up your locally grown Muelrath Ranch pumpkins just in time for Halloween. If you love all things pumpkin, you have got to try this rich and creamy pumpkin mousse! We’ve done it here with canned pumpkin puree to make it super easy, but we love subbing an equal amount of homemade puree. Simply roast a small Sugar Pie pumpkin and puree until smooth for a fresh flavor that can’t be beat.

  • Serves: 4-6 servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes


  • 1 (16oz) can Pumpkin Puree
  • 1 packet Gelatin
  • 1 (14oz) can Sweetened Condensed Milk
  • 2 c. Heavy Cream
  • 1 tsp. Cinnamon
  • 1/2 tsp. Ground Ginger
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Ground Nutmeg
  • 1/2 tsp. Salt
  • 1 tsp. Vanilla Extract
  • Whipped Cream, for serving


  1. Bloom gelatin in 1/4 cup water in a heat-proof bowl. Set bowl in a small saucepan of boiling water until dissolved. In a large mixing bowl, combine pumpkin, spices, vanilla, salt, and condensed milk; whisk in gelatin, stirring thoroughly to combine.

  2. In a large, chilled bowl, whip heavy cream on high until it forms stiff peaks. Fold whipped cream into pumpkin mixture to combine, being careful not to deflate cream. Cover and chill until needed.

  3. To serve, dollop mousse into bowls or glasses and top with plenty of additional whipped cream.

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