Pumpkin Mousse {Recipe}


  • 15 oz. Pumpkin Puree ( Libby’s)
  • 1 oz. sugar free, fat free vanilla
  • 1 Cup whole milk
  • 1 teaspoon cinnamon powder
  • 1 teaspoon of ginger
  • 2 cups of heavy cream ( for whipped  cream)
  • 2 teaspoons confectionary sugar (for whipped cream)
  • 1 Cup crumbled ginger cookie
  • Chocolate chips (optional)


  • In a mixer, whip the heavy cream with the confectionary sugar. Start at a slow speed then increase speed to make the mix firmer. Do not mix for more than 5-6 minutes. Refrigerate the whip cream for about two hours.
  • In another mixer bowl add all the other ingredients and mix at medium speed for about five minutes.


  • Choose a medium high 12 oz. clear glass and pipe in the pumpkin mousse then add the crumbled ginger cookie, then pipe in the whip cream. At this point the glass should be half way full, use the same amount one more time and top with the cookie. Add chocolate chips for garnish if you’d like.

Recipe and image courtesy of Maria Zoitas, catering director at Westside Market NYC and creator of Maria’s Homemade, a line of prepared food sold exclusively at Westside Market NYC.