Pumpkin mousse with a splash of rum

pumpkin mousse

I’m craving fall. I love its crisp, cool air, and I enjoy cooking and baking with its ingredients. Squash, pumpkins, apples, and warming, aromatic spices are a source of comfort and make the change in seasons a little easier. By the end of summer, I am eager for fall, my favorite season.


I adore fall, but I’m not a fan of winter. Dirty slush, frostbitten toes, dry cheeks, and cracking skin are just a few of the reasons I dislike winter. But since fall and winter come hand-in-hand, and you can’t have one without the other, I guess I’ll just have to accept winter as it comes.

pumpkin mousse

The usual fall baking inevitably will contain apple or pumpkin, since that’s what’s growing, baked into spiced pies or cakes. And, though I love them all, I felt like making something a little different, so I made a pumpkin mousse with a splash of rum in it.

pumpkin mousse ingredients

Mousses can be made from the simplest of ingredients: cream, sugar, gelatin, and, in this case, a purée of roasted pumpkin. Since I was pairing the pumpkin mousse with crumbled chocolate spice cookies, I decided to flavor the mousse with just some spiced rum and vanilla (as per this recipe). This mousse is light and cool. The spiced rum is a nice boozy complement to the pumpkin. And, even though the mousse base is strained through a fine sieve, the texture of the pumpkin is maintained.

This recipe comes directly from Laura Calder. I only slightly changed her method.


Pumpkin mousse with a splash of rum

Course Dessert
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Author Janice


  • tbsp spiced rum
  • 1 tsp powdered gelatin
  • 1 1/4 cups heavy cream 35% fat, divided
  • 1/2 cup granulated sugar
  • 1 1/4 cups roasted pumpkin purée
  • 1 tsp vanilla extract
  • Chocolate spice cookies or some sweetened and spiced whipped cream optional


  1. Sprinkle the gelatin over the rum in a small teacup. Set aside for 5 minutes while you continue with the recipe.
  2. In a small saucepan, combine one third of the heavy cream and the sugar. Stir on medium-low heat to gently warm the cream and dissolve the sugar. You can tell when the sugar is dissolved by the sound and the feel of the spoon while stirring the bottom of the saucepan. When the sugar is dissolved, add the rum and gelatin mixture, and stir until the gelatin dissolves and disappears. Remove the mixture from the heat, add the pumpkin purée and the vanilla. Stir (or whisk gently if necessary) to combine, and be sure to get rid of any lumps. Strain the mixture through a fine sieve into a medium bowl. Set aside to cool to room temperature.
  3. When the pumpkin mixture is cool, whip the rest of the cream in the bowl of an electric mixer fitted with the paddle attachment. Fold the pumpkin mixture into the whipped cream, divide the mixture among 4 glasses or teacups. Refrigerate them to set, at least 3 or 4 hours before serving.
  4. Serve the mousse with chocolate spice cookies, or crumble them over top before serving. You could also top each with a dollop of whipped cream.

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17 Responses to Pumpkin mousse with a splash of rum

  1. Erin @ The Spiffy Cookie September 28, 2011 at 4:29 pm #

    Oh wow this is heavenly

  2. Heather September 28, 2011 at 10:56 pm #

    Mmm…pumpkin and rum. Sold!

  3. Stephanie @ Eat. Drink. Love. September 29, 2011 at 12:41 am #

    This looks so tasty and pretty!

  4. Stephanie @ Eat. Drink. Love. September 29, 2011 at 12:41 am #

    This looks so tasty and pretty!

  5. Anne@frommysweetheart September 29, 2011 at 1:11 am #

    Oh what a beautiful and comforting dessert! I’m so glad pumpkin season has arrived! The splash of rum sounds like a great idea here, too! (p.s….I love your teacup and saucer! I collect tea cups!)

  6. Moogie September 29, 2011 at 1:21 am #

    Lovely photos and a yummy recipe.

  7. Ann September 29, 2011 at 4:12 am #

    Wow – this is incredible! I love the dish, the photos and fall…like you – I’m not a fan of winter!

  8. S.V. September 30, 2011 at 4:24 am #

    The mouse looks wonderful, great pictures I love the tea cup. I’m not a fan of winter either it usually means it’s raining everyday here in Seattle. UGH!

  9. Ali September 30, 2011 at 9:14 am #

    Am not a fun of winter too but what are we to do except embrace it, my does your pumpkin mousse look delicious, love the idea of using rum 🙂 In love with your blog 🙂

  10. Juanita September 30, 2011 at 3:04 pm #

    Love the photos of the pumpkins. Who would’ve imagined pumpkin as a mousse – love the idea!

  11. Rhonda September 30, 2011 at 4:35 pm #

    Drool, slurp, my mouth is watering!

  12. Christine's Pantry September 30, 2011 at 6:04 pm #

    Congrats on Foodbuzz top 9!

  13. Becka (The Elegant Eggplant) September 30, 2011 at 6:41 pm #

    This is one of my favorite go-to fall desserts! Love your addition of the rum.. makes it extra special 😉

  14. mjskit September 30, 2011 at 11:41 pm #

    What an absolutely delicious mousse!!! How can you beat pumpkin and rum! Beautiful pictures! Congrats on the Top 9!

  15. Jamie October 1, 2011 at 2:11 pm #

    I love winter clothese but autumn is most definitely my favorite month for the reasons you stated. Love pumpkin and love baking with it but have never done a mousse. I am loving this!

  16. Terra October 4, 2011 at 1:09 am #

    Wow, this looks, and sounds fantastic! I am definitely saving this recipe, and may need make it at the restaurant I work at:-) Just beautiful! Hugs, Terra

  17. November 8, 2011 at 1:06 am #

    Sounds delicious. This time of the year, I love to cook with pumpkin and butternut squash.

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