No bake, no stress! These creamy crème fraîche pumpkin mousse cups are an easy peasy dessert for the holidays.
I have not given pumpkin enough love this fall. Of course, you can tell from the blog archives that I’ve loved pumpkin since this blog was filled with shakey photography and shot on various pieces of my clothing.
Speaking of which, there’s that one time I photographed red velvet cake on a pillow. But let’s just keep that to ourselves.
Thank god I’ve gotten better at photography since then. And to ease the skeptics, this No Bake Crème Fraîche Pumpkin Mousse is shot on good ol’ marble and not some random surface in my apartment.
I originally made this pumpkin mousse at my Friendsgiving back in October. But as I saw everyone happily gobbling up its pumpkin spiced fluffy goodness, I knew it needed its own recipe post.
The addition of vanilla crème fraîche, aka cream freesh, makes this mousse extra special.
(Like I literally pronounce it cream freesh every time)
But in all seriousness, the vanilla crème fraîche from Vermont Creamery is the best crème fraîche I’ve ever had. I mean, it’s not like Vermont Creamery doesn’t already make the best cheeses I’ve ever had or anything. So why wouldn’t their crème fraîche be just as amazing?
It’s tangy and just slightly sweet, bursting with a fresh vanilla flavor that deepens the richness of the mousse.
And if you’re not sold already, can I just remind everyone that Thanksgiving is A WEEK AWAY. Forget that other pumpkin recipe you’ve already chosen that requires 1 hour in the oven and 4 hours to cool; this crème fraîche pumpkin mousse is no-bake and takes only minutes to whip up.
Easy entertaining at its best. And most delicious.
- ¾ cup heavy whipping cream
- ½ cup Vanilla Crème Fraîche (I used Vermont Creamery)
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon salt
- 1 cup gingersnap cookie crumbles, plus 6 whole cookies for garnish
- In a standing mixer with a whisk attachment, cream the whipping cream and vanilla crème fraîche together until stiff peaks form. Set aside about ½ cup of the mixture for topping the mousse later.
- In a separate bowl, combine pumpkin puree, maple syrup, spices, and salt. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.
- Place mousse into a piping bag with a large round tip. Pipe mousse into 6 ramekins, stopping about ⅓ of the way up. Sprinkle in about 2 tablespoons of gingersnap crumbles, then pipe the rest of the way up the ramekin.
- Sprinkle about 1 tablespoon of gingersnap crumbles on top of the mousse, then spoon about 2 tablespoons of the reserved whipped cream mixture from earlier. Garnish with a whole gingersnap cookie. Refrigerate up to 3 days in fridge.
This post is sponsored by Vermont Creamery. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!