Pumpkin Mousse Cake
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As the pumpkin season continues, we are so excited to share this incredible mousse cake recipe today! If you are looking for a fresh, creamy, soft, and most importantly delicious dessert, this pumpkin mousse cake was made for you!
This tasty cake is made of a soft and light pumpkin mousse, a dense and moist “pain d’épices” (gingerbread or French spice bread), a shiny pumpkin mirror glaze, and the creamiest maple whipped cream. This mousse cake is truly the best combo of French pastry mixed with American culture!
We love this recipe and can’t wait for you to try it.
Bon appétit!
Difficulty: 
Prep time: 45 mins / Cook time: 30 mins / Servings: 10 to 12 people
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Pumpkin Spice Mousse
3.5 oz (100ml) - Water
3 tsp (18g) - Gelatin powder
2 - Eggs
3 - Egg yolks
⅛ cup (45ml) - Maple syrup
3.5 oz (100g) - Xylitol
17.6 oz (500ml) - Milk
2 tsp (5g) - Pumpkin spice
5.25 oz (150g) - Pumpkin puree
17.6 oz (500g) - Heavy cream
Pain d’Épices (French Spice Bread)
7.5 oz (215ml) - Milk
½ tsp (1g) - Ginger
½ tsp (1g) - Coriander
1½ tsp (3g) - Cinnamon
½ tsp (1g) - Cardamom
½ tsp (1.5g) - Clove
1 - Orange, zested
6.25 oz (180g) - Honey
2 - Eggs
1.25 oz (35g) - Coconut sugar
5.25 oz (150g) - Flour
5.25 oz (150g) - Rye flour
1 tsp (6g) - Himalayan salt
0.8 oz (25g) - Baking powder
Pumpkin Mirror Glaze
4.2 oz (120ml) - Water
0.7 oz (20g) - Gelatin powder
15.8 oz (450g) - Pumpkin puree
2.8 oz (80ml) - Corn syrup
3.5 oz (100g) - Xylitol
3 tsp (10g) - Pectin
1 tsp (3g) - Turmeric
1 tsp (2.5g) - Pumpkin spice
1 cup (236ml) - Water
5.5 oz (155g) - White chocolate
Maple Whipped Cream
7 oz (200ml) - Heavy cream
¾ oz (20ml) - Maple syrup
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Pumpkin Spice Mousse
1 - Mix the gelatin powder and the water into a small mixing bowl and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
2 - Crack 2 whole eggs into a large mixing bowl. Separate the last 3 eggs, place the yolks into the bowl and the remaining egg whites into a small ramekin (or a small food container). Refrigerate them for another recipe.
3 - Add the maple syrup and xylitol to the eggs, whisk vigorously until smooth, and set aside.
4 - Add the milk and pumpkin spice to a saucepan (or like us a saucier pan) and briefly mix to combine using a silicone spatula. Then, place the saucepan over medium heat and bring the milk to a boil.
Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".
For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".
5 - After it is boiled, pour about half of the hot milk over the egg mixture and whisk immediately to temper the eggs. Once homogeneous, transfer everything back into the saucepan and place it over medium-low heat.
6 - Then, slowly cook the cream until the temperature reaches 167°F (75°C), while continuously mixing with your silicone spatula.
Tip: We recommend using a good kitchen thermometer for accuracy.
7 - Once cooked, pass the cream through a sieve and transfer it to a clean mixing bowl. Next, whisk the pumpkin puree inside the cooked cream until fully combined.
8 - Then, microwave the gelatin for about 15 seconds (or until fully melted) and whisk it in the pumpkin cream until homogeneous. Cover the cream with cling wrap and refrigerate for at least 6 hours.
Tip: Help the planet by choosing biodegradable food wrap instead of plastic.
Pain d’Épices (French Spice Bread)
1 - Preheat your oven to 350°F (176°C).
2 - Combine the milk, ginger, coriander, cinnamon, cardamom, clove, and honey into a saucepan. Then, zest the orange with a zester, add it to the milk, and place the saucepan over medium-low heat until the temperature reaches 185°F (85°C). Then, turn off the heat and let the milk cool down at room temperature.
3 - Crack the eggs in a stand mixer bowl and add the coconut sugar. Then, beat the eggs until smooth using the whisk attachment.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Next, slowly pour the warm milk over the eggs while continuously whisking and beat until well combined.
5 - Stop the mixer and add the all-purpose flour, rye flour, salt, and baking powder. Then, whisk together until homogeneous.
6 - Grease a cake ring with some butter (or grapeseed oil) and place it on a baking tray with parchment paper (or a silicone mat).
7 - Transfer the pain d'épices batter to the cake ring, smooth the surface and bake it at 350°F (176°C) for about 25 minutes.
8 - Transfer the pain d'épices to a cooling rack and gently remove the cake ring. If it sticks to the cake ring, use a flat spatula to gently unstick the pain d'épices from the cake ring.
9 - Carefully cut the top of the cake using a bread knife to create a smooth and flat surface. Then, cut the edges of the pain d'épices. Lastly, cut it in half to make two layers. Set it aside.
Tip: Sabatier knives are excellent french blades we recommend for professional and home cooks.
Assembling The Mousse Cake
1 - After 6 hours, your cream should be completely set and jellified. Microwave it at 30 seconds intervals until the temperature reaches 82°F (28°C) and set it aside.
2 - Pour the heavy cream into a stand mixer bowl and whip it using the whisk attachment until soft peaks.
3 - Add half of the whipped cream to the melted cream and slowly whisk to incorporate.
4 - Once combined, add the remaining whipped cream and gently fold it in the cream using a silicone spatula.
5 - Line a cake ring with a cake collar and place it on a plate lined with parchment paper. Then, place the first layer of pain d'épices with the bottom side facing down. Then, pour half of your pumpkin mousse over it, followed by the second layer of pain d'épices, and the remaining pumpkin mousse. Finally, freeze overnight.
Pumpkin Mirror Glaze
1 - Mix the gelatin powder and the 4.2 oz (120ml) of water into a small mixing bowl and set it aside.
2 - Add the pumpkin puree, corn syrup, and the remaining water to a saucepan. On the side, combine the xylitol, pectin, turmeric, and pumpkin spice. Add the xylitol mixture to the saucepan and mix until well combined.
3 - Place the saucepan over medium heat and bring to a boil. While heating, add the white chocolate to a large mixing bowl. After it boiled, pass the glaze through a sieve over the white chocolate and mix together to combine.
4 - Then, microwave the gelatin for about 15 seconds (or until fully melted) and blend it in the pumpkin glaze until homogeneous.
Tip: Our must-have hand blender is the Braun Multiquick Technology.
The next day...
Finishing The Mousse Cake
1 - Microwave the pumpkin mirror glaze until the temperature reaches 86°F (30°C) and transfer it to a pouring jug.
2 - Carefully unmold the frozen mousse cake, remove the cake collar and place it on a cooling rack with a baking tray underneath.
3 - Then, slowly pour the glaze from the center to the edges making sure all surfaces of the cake are covered with glaze. Next, transfer the mousse cake to a plate using a large offset spatula and refrigerate it for at least 2 hours (or until fully defrosted).
Maple Whipped Cream
1 - Combine the heavy cream and maple syrup into a large mixing bowl and whisk until firm.
2 - Transfer the whipped cream to a piping bag with an open star pastry tip, and pipe beautiful roses on top of the mousse cake.
3 - Finally, sprinkle the top with cinnamon.
4 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.