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Pumpkin Mousse Cake

Happy thanksgiving everyone! I know it’s a little late but I’m just able to update my blog tonight after finally returning to school. Break was absolutely amazing and I’m already homesick but soon enough and I’ll be off for a whole month!

Anyways, my thanksgiving day experience. I woke up at 5:30 in the morning to shower and get ready because I had to go to the store to get everything I needed. I literally baked from 6:30 AM-12:30 PM (okay I did have a little break in between because I went to the gym…) but still. Six hours! This was a recipe I have actually been wanting to try for an entire year now. I was planning on making it last thanksgiving but a year ago, I didn’t even know what the term “stiff peaks” meant and it seemed like every time I tried to use heavy cream, it would just never whip up (I have a patience problem). But today heavy cream doesn’t scare me as much and I can make stiff  peaks no problem!

Pumpkin Mousse Cake

Williams Sonoma


  • 1⁄2 cup sugar
  • 4 eggs
  • 3⁄4 cup cake flour, sifted
  • 3 Tbs. unsalted butter, melted
  1. Preheat an oven to 375°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper
  2. In the bowl of a stand mixer, whisk together the eggs and sugar by hand until combined. Place the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture registers 140°F on an instant-read thermometer, about 3 minutes. Put the bowl on the mixer fitted with the whisk attachment and beat on high speed until the mixture is pale and almost tripled in volume, 5 to 8 minutes
  3. Remove the bowl from the mixer. Sift the flour over the egg mixture in two additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture
  4. Pour the batter into the prepared pan and smooth the top. Bake until the top is browned, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Run a table knife around the edge of the pan and invert the cake onto a work surface. Turn the cake right side up. Use as directed in the specific recipe for a layer cake or jelly roll


  • 2 1/4 tsp. (1 envelope) unflavored gelatin
  • 2 Tbs. cold water
  • 1 3/4 cups fresh pumpkin puree or canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1 Tbs. dark rum (I used 1/4 tsp. rum extract)
  • 1 2/3 cups plus 1/2 cup heavy cream
  • 1 tsp. confectioners’ sugar
  1. In a small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes
  2. In a saucepan over medium heat, combine about 1/2 cup of the pumpkin puree, the granulated sugar and salt and heat, stirring, until the sugar dissolves. Stir in the softened gelatin and let cool to room temperature. In a bowl, stir the pumpkin mixture into the remaining pumpkin puree. Whisk in the cinnamon, cloves, nutmeg and rum extract
  3. Using a stand mixer or by hand, whip the 1 2/3 cups cream to soft peaks. Using a large rubber spatula, gently fold one-third of the whipped cream into the puree, then fold in the remaining cream, making a mousse
  4. Peel off the paper from the bottom cake layer. Put the layer, cut side up, into the bottom of a 9-inch round springform pan. Spread half of the mousse evenly over the cake. Trim 1/2 inch from the outside edge of the remaining layer. Center it, cut side down, on top of the mousse. Top with the remaining mousse, pushing it between the cake and the pan and smoothing the top. Refrigerate until set, at least 4 hours or up to overnight
  5. Warm the sides of the pan with a kitchen towel soaked in hot water and wrung out. Remove the pan sides and smooth the sides of the mousse with a frosting spatula
  6. Whip the 1/2 cup cream and the confectioners’ sugar to medium peaks. Spoon into a pastry bag fitted with a 1/2-inch star tip (see related tip at left). Pipe shells around the top edge and a few in the center of the cake. Run a thin knife under the cake to free it from the bottom of the springform pan and transfer to a serving plate. Refrigerate until ready to serve. Serves 10 to 12

Here is the finished sponge cake!

Cooked pumpkin looks very strange but let me tell you, does it smell phenomenal


The mousse came out to be quite an interesting orange color. I think it looks like Crayola’s macaroni and cheese crayon 😉

Unfortunately I didn’t get any pictures with the final layer of whipped cream, but this was definitely a hit with the pumpkin lovers at my family’s thanksgiving dinner!


    One response »

    1. makes me want to drink alchoholic beverages


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