Pumpkin Mousse

Tina Wasserman
Recipe by
Tina Wasserman

All the good taste of pumpkin pie without the crust! It can be made with nondairy creamer for a pareve dessert that can easily be transported outside to the sukkah during Sukkot.

2 teaspoons unflavored kosher gelatin
2 tablespoons dark rum
1 cup canned unsweetened pumpkin
1/2 cup sugar
1 egg yolk
1/8 teaspoon nutmeg
Pinch of allspice
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon vanilla
1/4 teaspoon salt
1 cup heavy cream or nondairy whipped topping mix
  1. Sprinkle the gelatin over the rum in a small glass custard cup and let it soften for a few minutes.
  2. Combine the remaining ingredients except the heavy cream in a medium bowl.
  3. Place the custard cup with the rum and gelatin in a frying pan that contains 1/2 inch of simmering water. Stir the rum mixture until the gelatin is dissolved.
  4. Whisk the hot gelatin mixture into the pumpkin mixture until thoroughly combined.
  5. Whip the cream in a small bowl until it forms soft peaks and fold it carefully into the pumpkin mixture.
  6. Spoon into six 4-ounce ramekins and refrigerate until set, about 3–4 hours.
Additional Notes
  • Soaking the gelatin in the rum helps it swell so that when it is warm it will melt and be evenly distributed in the mousse.
  • If a frozen, pre-whipped dairy or pareve topping is available, you may substitute 2 cups of that already whipped product for the 1 cup of whipping cream, however, the taste will be slightly different.