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Pumpkin Rum Mousse

  • Serves 8.


  • 1 cup sugar
  • 1/2 cup heavy whipping cream
  • 1/2 cup unsalted butter
  • 4 eggs, separated
  • 1-1/2 cups pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1/2 cup rum
  • 1/2 cup heavy cream, whipped
  • Sweetened whipped cream for garnish
  • Grated orange zest, for garnish
  • Rum, to drizzle for garnish


In a heavy 2-quart saucepan combine sugar, 1/2 cup cream, butter, and egg yolks. Cook over medium heat and bring to a slow rolling boil, stirring constantly. Be careful not to burn or scorch. Continue with slow boil for 2 minutes. Strain mixture into a large bowl over ice. (Set bowl in large pan filled with ice to chill mixture.) When cool, whisk in pumpkin pie filling, vanilla, lemon juice, and 1/2 cup rum. Whip egg whites in a separate bowl until stiff. In another bowl whip 1/2 cup whipped cream until stiff peaks form. Gently fold egg whites and whipped cream into cooked, cooled mixture. Fill champagne or wine glasses with the mousse and cover with plastic film. Chill for 6 hours or overnight. When ready to serve add a dollop of the sweetened whipped cream, a little orange zest, and a splash of rum to each glass.

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