Creamy Dreamy Pumpkin Mousse

This week at Providence Cafe the dinner dessert has a fun Fall feel.  When I am looking for a recipe for the special dinner dessert, I want it to look pretty, along with tasting wonderful!

This week, some creamy, dreamy pumpkin mousse!

The mouse is complimented perfectly with a Chocolate Spice Cookie.  There is a fun secret ingredient in the cookie too.  Would you believe it is black pepper?  Crazy right, but so perfect in this chocolate cookie.

These recipes were too good to not share with you all!  The first pumpkin mousse I tried had gelatin in the recipe.  I noticed the texture of my mousse was not smooth, and creamy.  We always learn something new everyday.  Chef shared with me how gelatin, if not cooked exactly right, can make the mousse lumpy. The flavor is wonderful, just not creamy, dreamy.

The second recipe I used was perfect, and I only made two changes.

Pumpkin Mousse Recipe from David Lieberman FoodNetwork

1 (15oz) can pumpkin puree (I used and extra 1/2 cup of pumpkin puree)

3 cups heavy cream

3/4 cup sugar

1/2 tsp pumpkin pie spice (I used 2 Tbsps spiced rum instead of spice)

1 Tbsp vanilla extract


In sauce pan – cook on medium heat, pumpkin puree, one cup of heavy cream, sugar, and rum.  Cook together for about 2-3 minutes.

Let pumpkin puree cool completely.

Whip remaining 2 cups of heavy cream into a soft peak.  Fold whipping cream into cooled pumpkin puree.

Place mousse in individual glasses, chill for 30 minutes to one hour.  Serve with whip cream on top of mousse.

Chocolate Spice Cookie – Recipe by Kitchen Heals Soul blog

1 1/2 cups pastry flour

1/2 cup cocoa powder

1 1/2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp black pepper

pinch of cloves

3/4 cup melted unsalted butter

2/3 cup sugar

1/2 tsp vanilla extract

1/4 cup molasses

1 egg


Preheat oven to 350 degrees fahrenheit.  Grease a cookie sheet.

In medium bowl, mix together flour, cocoa, baking soda, salt, cinnamon, ginger, black pepper, and cloves.

In large bowl , mix together butter and sugar.  Next add in vanilla, molasses, and egg.  Mix together the dry ingredients with the wet ingredients.

Take 1 teaspoon of batter, roll into ball, flatten ball on cookie sheet. Bake cookies for about 8-10 minutes, depending on oven.


Seriously, this is a really delicious dessert, and so fun during this lovely holiday season!

Guess what?  I have a giveaway winner!!!  On Tuesday Leslie Goldman shared a really wonderful guest post about Lifeway Kefir.  One of my lucky winners will enjoy a coupon for a fun delicious flavor!

Congratulations to Nelly Rodriquez from Cooking With Books

Be sure to let us know what you thought of the delicious drink Nelly!

Until next time, Come on in, Have a seat,

Hugs, Terra

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  • Ah! Thanks! Can't wait to try it! And I love the cookies, specially the secret pepper in it! Very cool..
  • What a great pumpkin dessert alternative to pie!
  • a spoonful of yumm
    looks dreamy indeed ! :-)
  • EA Stewart
    Your pumpkin mousse looks fabulous! I tried to make a healthy version with tofu the other day. Major failure! I'm sure your version is a winner with all tha heavy cream :-). Congrats to Nelly too! Have a fabulous weekend Terra! xoxoxo
  • This is absolutely like a dream ! I lovvveee it all! Can I come over, Terra? Hugs,my friend!
  • Pumpkin mousse, just brilliant. Keeping this short to see if I can post this time around.
  • omg it really looks so divine.. creamy dreamy indeed!  for the pumpkin puree is it ok to use the canned one or should i make it?   thanks terra! malou
  • The picture is beautiful...I love the color orange, love mousse but hate pumpkin....maybe you have another mousse recipe you would be willing to share?  Always a pleasure just reading your blog.
  • Love the mousse with cookie combination! What a perfect pairing! Wishing you a wonderful Thanksgiving tomorrow :)