Pumpkin Mousse Cake for pumpkin everything season!
Where almost the entire cake is thick creamy pumpkin mousse
Except for a thin layer of gingerbread cake for the base and a nice addition of chocolate ganache icing
With a just three recipes you can make this stunning cake in no time at all!
No one is going to l believe this cake is vegan!
My pumpkin mousse recipe is so creamy and light
Just like an authentic mousse recipe should be.
As you can see it is perfectly stable so it holds up it’s integrity as an stunning entremet cake.
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE!
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Notes for Success:
You will see below in the recipe section that this pumpkin mousse is made with a cashew base
But I have another mousse recipe with no nuts that can be used interchangeably for this cake
Agar can be a tricky ingredient in desserts such as this one.
A heavy hand ~ even a pinch too much~ can be the difference between creamy delicious and rubbery inedible!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I use 900 Strength agar in my recipes
While this recipe has an active prep time of only 45 minutes to 1 hour|
There is a necessary chill time of at least 5 hours to overnight, so be sure to give yourself that extra day ahead of time to prepare this recipe
In the video I made a small 5″ Pumpkin Mousse Cake but here I have adjusted the recipe to make 1-8″ cake
You will need an 8″ ring mold or a springform pan to make this cake.
Acetate cake strips are also really helpful for a perfectly mess free easy to unmold cake with perfect smooth sides for glazing
Fresh pumpkin has a much higher liquid content so canned is best for this recipe
Pumpkin Mousse Cake
Ingredients
For the Pumpkin Mousse
- Raw Cashews Soaked 2 cup 300g
- Canned Pumpkin 2 cups 454g *see notes
- Cocoa Butter OR White Chocolate ½ cup 113g
- Canned Full Fat Coconut Milk 1 cup 237ml
- Confectioner's Sugar 2 cups 240g
- Aquafaba liquid ½ cup 120ml
- Agar ½ teaspoon
For the Garnish
- Chopped Toasted Pecans ½ cup
Instructions
- Soak the cashews for the mousse recipe overnight or do a quick soak method by bringing them to a boil in a small sauce pot with water just to cover, turn off heat and let stand for 30 minutes to soften, then drain & reserve
- First prepare just half recipe of the gingerbread cake recipe as per the instructions on that recipe & bake it in a greased & parchment lined 8" cake pan
- Next prepare the ganache recipe & let it cool to room temperature
- Set up your springform pan or cake mold with acetate cake strip and place it on a sheet pan or cake board
- Place the cooled gingerbread cake into the bottom of the mold
Prepare the pumpkin mousse as follows:
- First prepare the stabilized aquafaba by heating it over low heat with the agar powder and bring it to a boil. Boil just for about 30 seconds to activate the agar, then cool to tepid (not cold or the agar will thicken the liquid before we can whip it) then you can prepare the rest of the recipe
- Combine the soaked cashews, pumpkin, confectioner's sugar and coconut milk in a high speed blender of food processor and blend smooth on high for about 45 seconds
- Slowly pour the melted cocoa butter or white chocolate through the feed tube and continue processing for another 15 seconds
- Transfer to a large mixing bowl
- Whip the cooled aquafaba with a balloon whip attachment to stiff glossy peaks and then fold into the pumpkin mixture
- Pour into the prepared mold on top of the gingerbread cake and refrigerate until set at least 5 hours or overnight.
- Unmold the cake & then ice the cold set pumpkin mousse cake with cool but still pour able ganache
- Garnish with pecans & optional pumpkin buttercream
I know what I will be serving for desert this thanksgiving. Made your ginger cookie pumpkin cheese cake last year. It was a hit and like you say, no one could guess it was vegan. Love these recipes, your the best Gretchen. Thank you for sharing.
awesome! thank you!!
This looks amazing, but without being able to pin it, I’m afraid I’ll never find it again when I want to make it. ?
really? I am able to Pin It. If you hover over the top right corner there is a Pin It button
I was just wondering if:
1. Can i replace the pumpkin with lets say lemon juice or raspberry pure?
2. Can i freeze the mousse without compromising taste or texture?
As always, thank you for your amazing recipes!
Pumpkin has natural thickening properties which is why this mousse works so well as it is written. To switch out the pumpkin for a liquid ingredient like lemon juice will not work (and not in these quantities as listed). A thicker fruit puree like banana or avocado (which also has binding properties) would work. I have not yet tested this exact recipe with raspberry or a thinner fruit puree like that one, but I suspect it would need some additional help like white chocolate, or a higher cashew base or more binding like agar to help it set.
Freezing yes, I did freeze this mousse overnight and it was totally fine, then refrigerated for several days with no ill affects!
Hi Gretchen!
Where I live coconut milk comes in cans that I rather not buy for sustainability reasons. Can I make the mousse without coconut milk? Or is there a replacement you could suggest?
Thanks in advance for your help!
Best,
Clara
Yes here too (well, we have it both ways, but I did use canned coconut milk here) however any milk alternative will work fine!
What do you think about pouring this in a Graham cracker crust for a mousse pie?
YESSSSSSSSSSSS!
Hello Gretchen,
I luv, luv your recipes. I have not had a fail yet, proof you do really take the time your recipes are perfect.
Will make this for thanks giving and that raspberry mousse cake looks delish, Christmas cake. Yum!
awesome!! thank you so much!! it means alot that you took the time to write this comment, I appreciate that so much!
Hi Gretchen,
This cake looks SO amazing! Sadly I can’t use nuts as my daughter is allergic. Can you suggest any other ingredient I could replace them with? Can I add coconut cream instead do you think?
Thanks in advance!
Hi Shelley, I understand about the nut allergy but unfortunately the base stability of this recipe is the cashews. I have not worked out another recipe without it, I’m sorry!
Bhwa ha ha ha ha. Epic pinterest fail. I’ve been praying that my multi-food allergic DS would grow out of his allergy to cashew nuts so that I could make vegan desserts like this for him. He finally did, so I just had my first attempt at this recipe. The cake and mousse turned out just fine and I was so excited. The ganache was a total disaster and then to make matters worse, in my excitement I forgot to let the ganache cool before I put it on my cake. At least I can laugh at myself, and my sweet son says that he’s still excited to try it. I am an idiot.(*This is a lovely recipe. Apparently it’s not completely idiot proof though…)
How can I make pumpkin puree at home? We do not get canned pumpkin where I live.
CLICK HERE
Gretchen,
The mousse recipe header says 45 prep time and 45 minutes total time. But then step seven has us chilling it for 5 HOURS (or overnight). That’s hardly a 45 minute total time.
I know, I know, they always warn you to read all the steps first before starting. But, still, that epic level of surprise under-timing is disappointing!
Can you please update your recipe header to be clear that, altho the active prep time is only 45 minutes, the TOTAL time is at least 5 hr 45 min.
It looks delicious, regardless.
Thank you for pointing that out, updated to read:
**While this recipe has an active prep time of only 45 minutes to 1 hour, there is a necessary CHILLING time of at least 5 hours to overnight, so be sure to give yourself that extra day ahead of time to prepare this recipe
Thanks!
Hi! I’m eager to make this. Quick question is the cashew measurement of 300g for dry cashews which you then soak or is it 300g of soaked cashews? Thanks!