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+ servings

Kabocha Squash Mousse

Sandi Gaertner
Easy sweet mousse made with kabocha squash.
5 from 9 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Gluten Free Mousse Recipes
Cuisine American
Servings 6
Calories 390 kcal


  • 1 ¾ cup organic heavy cream
  • 4 large egg yolks
  • cup coconut sugar
  • 1 cup squash puree I used canned puree because it is super smooth
  • 1 teaspoon vanilla
  • 1 tablespoon dark rum
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • teaspoon nutmeg
  • Dash of salt
  • teaspoon all spice


  • In a medium pot, add 1 cup of the heavy cream, squash puree, sugar, egg yolks.
  • Whisk to blend and cook on medium low heat until it is a thick pudding.
  • Do not boil.
  • Add spices and vanilla.
  • Cool in the refrigerator.
  • Use an electric mixer to beat the remaining ¾ cup of heavy cream until it forms stiff peaks.
  • Gently fold in the chilled squash mix.
  • Chill for 30 minutes before serving.


Serving: 1gCalories: 390kcalCarbohydrates: 25gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 233mgSodium: 94mgSugar: 24g
Keyword kabocha squash mousse, squash mousse
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