pumpkin mousse, fall dessert, creamy dessert, mousse dessert

Kick off Fall with this light and fluffy mousse!


    Amoretti ingredients, pumpkin mousse ingredients, natural flavors for pumpkin mousse, extract for a pumpkin mousse

    Key ingredients for this delicious dessert!

    • ¼ cup diced, toasted hazelnuts
    • ¼ cup Amoretti® Hazelnut Flour
    • ½ cup all-purpose flour
    • ¾ cup oats
    • 2 tbsp brown sugar
    • 1 tbsp baker’s sugar
    • 1 stick cold, cubed butter


    1. Bloom gelatin and set aside.
    2. Warm cream, but do not boil.
    3. Melt white chocolate in double boiler or VERY SLOWLY, at 30 second intervals, in microwave, stirring every 30 seconds.
    4. Melt bloomed gelatin, but do not boil.
    5. Whisk to combine melted gelatin, cream and white chocolate, then emulsify with a hand blender until very smooth. No lumps.
    6. Cover and chill at least two hours or overnight.
    7. MOUSSE: Heat ½ cup pumpkin purée and ¾ cup sugar on low, stirring, just to dissolve sugar.
    8. Remove from heat and add Amoretti Pumpkin Spice Compound and Vanilla Extract. Stir to combine, then place mixture in another bowl and set aside to cool.
    9. Bloom gelatin in water.
    10. Whip cream to soft peak.
    11. Melt bloomed gelatin and add to warm pumpkin mixture.
    12. Add remaining pumpkin purée and stir to combine.
    13. Gently fold in whipped cream in thirds, being careful not to mix too quickly.
    14. Fold slowly until pumpkin and cream are completely combined.
    15. Cover and chill.
    16. HAZELNUT STREUSEL: In a mixer bowl, stir together toasted nuts and dry ingredients.
    17. Add cold cubed butter and mix until butter is in small, pea-sized bits.
    18. Chill for 1 hour.
    19. Spread onto a sheet pan and bake at 350°F for 10-15 minutes, then set aside to cool.
    20. PLATING: Whip White Chocolate Vanilla Cream to soft peak.
    21. Place in a piping bag.
    22. If Pumpkin Mousse has set and is firm, whip to soften and place in piping bag.
    23. Pipe Pumpkin Mousse into bowls or glasses.
    24. Pipe a layer of White Chocolate Vanilla Cream on top of Mousse.
    25. Crumble a bit of Streusel on top.
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