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Home » Recipes » Mousse Recipes

Easy Gluten Free Pumpkin Mousse with Candied Pecans

Published: Oct 21, 2019 · Modified: Nov 7, 2021 by Sandi Gaertner · 45 Comments · This post may contain affiliate links

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Gluten free pumpkin mousse has the traditional flavor and texture of mousse along with delicious spices of fall. It's easy to fall head over heels in love with this pumpkin recipe because it's scrumptious. Not only is it gluten free, but there is a dairy-free option too!

jars of pumpkin mousse topped with candied pecans
Jump To:
  • How to make pumpkin mousse:
  • Topping Ideas:
  • Tips and Recipe FAQ:
  • More yummy gluten free pumpkin recipes:
  • Recipe
  • Comments

Fall has always been my favorite time of year. The weather cools down a little bit, the kids get settled into their school routine, Halloween costumes are chosen.....and pumpkin recipes are all over the internet.

Old-fashioned pumpkin flavor that is velvety, rich, and creamy. It has the perfect amount of pumpkin spices and is a wonderful way to end dinner. This dairy-free pumpkin mousse (if you use the full-fat coconut milk option) is an unforgettable dessert that leaves you begging for more. 

If you love pumpkin as much as I do, check out all of my delicious gluten free pumpkin recipes!

Mr. Fearless Dining has been literally BEGGING me to make this easy pumpkin mousse recipe. The entire Fearless Dining house loves to nibble on all things pumpkin as soon as the first leaf hits the ground. Just kidding, they want it BEFORE the first leaf falls. I am just as guilty because pumpkin is such a comforting flavor.

top view of two bowls of pumpkin mousse

Check out my fun pumpkin mousse web story too for more tips.

How to make pumpkin mousse:

pumpkin mousse ingredients in a small pot

Step 1: Add the pumpkin, sugar, egg yolks, gelatin, and spices to a pan. Simmer while whisking until it comes to a very gentle boil. Allow it to cool.

pumpkin ingredients cooling on the stove

Step 2: Here is a shot of the pumpkin mixture cooling.

whipped cream in a bowl

Step 3: In a large bowl, add the heavy cream (or cold coconut milk) and powdered sugar and whip until it forms stiff peaks.

pumpkin mixture in the whipped cream

Step 4: Add the pumpkin mixture to the whipped cream.

mixing gently the pumpkin and whipped cream

Step 5: Gently fold the cooled pumpkin mixture into the whipped cream.

a piping bag full of pumpkin mousse

Step 6: Add to glasses and refrigerate for 90 minutes to set and get cold. I piped my mousse by putting it into a plastic frosting bag. I used a large, wide-opening tip and piped the mousse straight into the glass.

Topping Ideas:

Feel free to make and enjoy this pumpkin custard just as I have written the recipe. But if you want to add some extra ingredients, that is fine too! Make it your own and savor every bite. Try some of these ideas.

  • Candied Nuts - Top with your favorite nuts. If you are looking for inspiration, try my honey roasted cashews because they are seriously out of this world amazing. The flavor goes perfectly with the pumpkin spice.
  • White Chocolate - Pumpkin and chocolate just have a way of complimenting each other so well. Try it out!
  • Toffee - You are going to be hooked when you taste my homemade toffee recipe with this pumpkin custard recipe. Yum!
  • Caramel Sauce - Add a drizzle or two of your go-to caramel sauce recipe.
pecans ready to bake

To make candied pecans, toss the pecans with maple syrup. Bake at 300F degrees for 10 minutes. Allow to cool and add to the top of the pumpkin mousse.

two glasses of pumpkin mousse ready to eat

Tips and Recipe FAQ:

Should mousse be served hot or cold?

You can actually eat this gluten free pumpkin mousse hot or cold, but it will taste WAY better cold. It will taste a little different each way you eat it, but it's delicious regardless.

When the mousse is ready to eat?

First, try to jiggle the mousse to test to see if it is soft but firm. If it jiggles a bunch, then it should chill a little bit longer.  

How long will this pumpkin mousse keep fresh?

This gluten free pumpkin mousse should last around 3-4 days in the refrigerator. 

Is canned pumpkin or fresh roasted pumpkin best for mousse?

I like to use canned pumpkin puree because it is pureed so smoothly. There are no lumps of pumpkin, which is better for mousse.

More yummy gluten free pumpkin recipes:

  • These Gluten Free Pumpkin Whoopie Pies are full of pumpkin flavors!
  • Why not enjoy pumpkin for breakfast with this Slow Cooker Pumpkin Steel Cut Oats recipe?
  • This is the only cheesecake you will ever want to eat: Gluten Free Pumpkin Cheesecake.
  • Pumpkin like in this Candied Pumpkin Chocolate Cups Candy recipe is so good.
  • A classic Gluten Free Pumpkin 7 Layer Bars recipe made perfect for fall.

Recipe

Creamy Homemade Pumpkin Mousse

Sandi Gaertner
An easy pumpkin mousse recipe topped with a candied pecan topping.
4.67 from 3 votes
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Prep Time 15 mins
Cook Time 15 mins
Additional Time 1 hr 30 mins
Total Time 2 hrs
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 550 kcal

Ingredients
  

  • 1 ½ cups organic pumpkin puree * see note
  • 1 pint heavy cream or a cold can of full-fat coconut milk * see note
  • 1 cup brown sugar
  • 2 tablespoons powdered sugar
  • 1 tablespoon collagen protein or pectin
  • 3 large eggs separated
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • ½ cup chopped pecans
  • 1 tablespoon maple syrup for the pecans

Instructions
 

  • In a bowl, add pumpkin, egg yolks, sugar, and spices. Whisk in the collagen protein.
  • Simmer on low heat until mixture barely boils, whisking frequently.
  • Allow to fully cool.
  • In a large bowl, use an electric mixer to whip the heavy cream and 2 tablespoons powdered sugar into whipped cream.
  • Add cooled pumpkin mixture to the whipped cream.
  • Fold in the pumpkin gently.
  • Spoon or pipe the mousse into bowls or glasses and allow to cool.
  • Toss the pecans and maple syrup and bake at 300F degrees for 10-12 minutes.

Notes

  1. I recommend using canned pumpkin puree. Don't use canned pumpkin pie.
  2. Use heavy whipping cream. Do not use half and half.
  3. This mousse will keep fresh up to 3 days in the refrigerator.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 50gProtein: 6gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 190mgSodium: 75mgPotassium: 316mgFiber: 3gSugar: 43gVitamin A: 10818IUVitamin C: 3mgCalcium: 127mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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(*Note this post was updated with new photos from a very old Aug 2015 post.)

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    Recipe Rating




  1. Judy

    October 05, 2020 at 12:38 pm

    4 stars
    Looks amazing! Could individual portions be frozen? I could see making a big batch and then keeping the extras for treats in the freezer. I would be using gelatin. Thanks!

    Reply
    • Sandi Gaertner

      October 05, 2020 at 12:42 pm

      Hi Judy, I haven't frozen this mousse so I am not sure how it would hold up. If you try it with a small test batch, please let me know how they turn out.

      Reply
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