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Pumpkin Mousse Tart

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Mousse


For the Gingersnap Crust

  • 8 ounces of gingersnap cookies ground in a food processor (or placed in a zip lock bag and smashed with a rolling pin)
  • 4 Tbsp salted butter melted (if using unsalted butter, add 1/8 tsp salt)
  • 1 tsp pure vanilla extract

For the Pumpkin Mousse Filling

  • 3 sheets of leaf gelatin or 1 envelope (2 1/4 tsp powdered)
  • 1 1/2 cups water if using powdered gelatin, 1/4 cup water
  • 3 large eggs separated
  • 2/3 cup light brown sugar
  • 1 can of pumpkin 1 1/4 cups, 15 ounces (i like libby's)
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2/3 cup heavy cream
  • 1/2 cup granulated sugar
  • one egg white

for the whipped cream topping

  • 1 cup heavy cream
  • 1/2 tsp cinnamon
  • 1 Tbsp confectioners' sugar


To Make The Crust

  • Combine the ground crumbs, melted butter, and vanilla until a dough of sorts forms (if using a food processor, just add the melted butter and vanilla after grinding the crumbs, and pulse til a dough forms, if not using a food processor, place all of the ingredients in a medium-sized bowl, and using a rubber spatula, mix to combine).
  • Dump the dough into a nine-inch tart pan, with a removable bottom, and using your fingers, press the dough up the sides of the tart, first, forming a nice, even crust. then spread and evenly flatten the remaining crumbs on the bottom of the tin, using the bottom of a measuring cup if necessary. place in the freezer for 30 minutes and preheat the oven to 350-degrees.
  • Once frozen, bake the crust for 8 to 10 minutes, until the crust is fragrant and darkens slightly. Set aside to cool to room temperature.

To Make The Filling

  • Combine the gelatin and the water, and set aside.
  • In a medium-sized bowl, whisk the yolks, brown sugar, pumpkin, salt, spices, and heavy cream until combined. Place in a small to medium-sized sauce pan, and whisking constantly cook the filling for about 10 minutes, or until slightly thickened. remove from the heat.
  • If using leaf gelatin, wring out the sheets, and stir them into the sauce pan with the filling ingredients (if using powered gelatin, add the gelatin plus the 1/4 cup water it has bloomed in). Transfer the filling to a medium-sized bowl and set aside to cool to room temp (you can speed this up by placing the filling over a bowl of icy water and stirring frequently).
  • Once the filling has cooled, in the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the (4) whites until frothy, gradually add the granulated sugar, and continue beating until the whites form stiff peaks. gently fold the whites into the cooled filling.
  • Transfer the filling to the tart shell, smoothing out the top with an offset spatula. the filling should be in a generous pile (not flat). You will have extra filling — I put the extra in a ramekin or two and save it to eat later.
  • Place the tart in the fridge to set up, about an hour or two. Once set, make the whipped cream.

To make the Whipped Cream Topping

  • Place the cream, cinnamon, and confectioners' sugar together in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, whisk the cream until medium to stiff peaks form. generously spread the cream over the filling, and place back in the fridge until ready to eat.