Pumpkin Mousse with Nutmeg Caramel
Take a different approach to pumpkin this year with this silky mousse, topped with nutmeg caramel.
  • Makes: 8 servings
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Pumpkin is one of the richest sources of vitamin A and antioxidants beneficial for improved joint and eye health.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm


  1. Combine pumpkin puree, 1 ½ cups milk, sugar and cornstarch in a medium saucepan. Stir over medium-low heat until thickened. Remove from heat and cool completely.
  2. Whip cream and fold gently with ½ teaspoon salt and vanilla into cooled pumpkin mixture. Chill for 2 hours.
  3. In a medium saucepan, stir brown sugar, nutmeg, remaining ¼ cup milk, butter and ¼ teaspoon salt over medium heat until bubbly and well combined. Spoon warm caramel sauce over servings of mousse.


  1. I made this mousse and followed the recipe to the T. It came out very runny. It looked so fallish and yummy so I am very disappointed. So much so that I cannot serve it to my company. I think something is wrong in the recipe. Maybe it was the pumpkin I used?? I did not have fresh so I used canned. Maybe that makes a big difference. If I try this again, I will only use 1 cup of whole milk I guess.I would also leave the salt out of the whipped cream. I’m not sure what that is in there for unless it is something scientific. It definitely takes away any desire to lick the beaters: -)


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