This post may contain affiliate links. Read my disclosure policy. These pumpkin mousse cups have the taste and texture of a whipped pumpkin pie. They are so smooth, airy and have just the right amount of pumpkin spice flavor. They are topped with a rum infused, lightly sweetened with whipped cream and dusted with cinnamon for extra pizzazz. One of my friends, Natalia, brought a pumpkin pie to Thanksgiving dinner one year served with a side of rum infused whipped cream and I just fell in love with the flavor combination. It is a must try for pumpkin lovers! There is just one teaspoon of rum but my oh my is it seriously amazing! If you don’t have rum, worry not since it can easily be replaced with vanilla. These are easy, cute and perfect for a Thanksgiving potluck! This makes 16 half-cup servings but you can put them into smaller cups for a larger crowd and make 32 quarter-cup servings. One of my readers, Nadia, shared that she makes our original Bird’s Milk Jello with pumpkin and ofcourse I had to recreate. Her invention was brilliant. My husband and I both really enjoyed these and so did our baby girl. She took her first bite and had all kinds of cute 2-year-old commentary including: “deelicious” and “more!” Thank you Nadia for sharing this recipe with us!
Pumpkin Mousse Ingredients:
2 packets unflavored gelatin (14 grams or 1/2 oz total) 1 cup (8 oz) milk, any kind 1 cup granulated sugar 15 oz can pumpkin puree 1 tsp pumpkin pie spice 16 oz sour cream 16 oz whipped topping*, thawed in the refrigerator ground cinnamon, to garnish
Rum Whipped Cream Ingredients:
1 cup heavy whipping cream 2 Tbsp powered sugar 1 tsp rum (dark or golden), or vanilla extract
How to Make Easy Pumpkin Mousse:
In a small saucepan, combine 2 packets unflavored gelatin with 1 cup milk. Place over medium heat and whisk continually until the mixture just begins to steam and gelatin is dissolved then remove from heat and let cool 15 minutes (Do NOT boil).
In the bowl of an electric stand mixer on medium speed, whisk together 1 cup sugar, 16 oz sour cream, 15 oz pumpkin puree and 1 tsp pumpkin pie spice, and mix until blended. Add 16 oz of whipped topping and mix on medium low speed just until blended, scraping down the bowl as needed.
With the mixer on, slowly drizzle in the warm milk mixture and once it is fully incorporated, immediately divide between your ramekin serving cups or pour into an 11×13 glass casserole dish and smooth out the top. Refrigerate at least 4 hours or overnight for the mousse to set.
To Make the Rum Whipped Cream:
- Using an electric mixer (hand mixer with egg beaters attached or stand mixer with whisk attachment), beat together 1 cup heavy whipping cream with 2 Tbsp powdered sugar on high speed for about 2 minutes or until thick and spreadable. Add 1 tsp rum and beat just to incorporate. Do not over-beat or it will turn buttery.** Pipe or dollop whipped cream just before serving and finely dust with ground cinnamon to garnish.
**P.S. Make whipped cream just before serving for best flavor. The rum flavor tends to mellow out and diminish if the cream is refrigerated overnight. Thankfully it’s the easiest part of this dish and literally takes 2 minutes to make.
⬇Print-Friendly Pumpkin Mousse Recipe:
Love Pumpkin?? Check out all of our Favorite Pumpkin Recipes Here! I hope you all have a lovely Thanksgiving!! If these make it to your Thanksgiving celebration, let me know 🙂
