The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.


Recipe Summary test

15 mins
20 mins
4 hrs
4 hrs 35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.

  • Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.

  • Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.

  • Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.

  • Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.

Cook's Note:

Instead of serving in ramekins, you can turn the mousse into a deep-dish pie crust, either graham cracker crumb, snickerdoodle, gingersnap, or Oreo(R).

Nutrition Facts

220 calories; protein 6.1g; carbohydrates 30.6g; fat 9.5g; cholesterol 95.4mg; sodium 52.8mg. Full Nutrition