Cardamom Pumpkin Mousse


You know what is hard to avoid these days? I know what you’re thinking, politics & the voting conversation, even though that is true & yes, please please remember to vote, but I mean in terms of baking. Yes, It’s pumpkin season and everywhere you go, there is a form of pumpkin, from purée to pasta, from pie to milk shake, and  from tomato sauce to pumpkin pizza. I couldn’t resist either and got some pumpkin puree & pumpkin almond milk from Trader Joe’s which was amazing by the way.

I am using pumpkin puree to make the new seasonal pumpkin Kolompeh with lots of delicious spices, I’m also going to make pumpkin Halva that is coming up in the next blog post.

Today I’m sharing this light and airy no-bake pumpkin mousse, it is just the thing when you want the flavor of pumpkin pie, but without all the work. I think it's an elegant end to a hearty meal, like Thanksgiving dinner.

This is great for those of you who want a delicious home-made dessert without turning on the oven :)

If you want to see the step by step process on making this dessert, visit my instagram page and watch Pumpkin mousse highlight.

Hope you enjoy.

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Have all the ingredients ready before you start

Cardamom Pumpkin Mousse

Yield: 6 small jars /cups


  • 7g gelatin powder or 2 gelatin sheets

  • 1/2 cup milk or almond milk, I used pumpkin almond milk

  • 1/2 cup (115g) sugar

  • 1 cup (200g) organic pumpkin puree

  • 1 cup ( 215g) organic Greek yogurt

  • 1 cup (210g) heavy cream

  • 1 tsp cinnamon

  • 1 tsp cardamom

  • 1/2 tsp ginger

  • 1/2 cup crushed walnuts for garnish


  1. Dissolve the gelatin powder in the milk set aside

  2. Whip the heavy cream until stiff peak

  3. In a large bowl add sugar, pumpkin puree, yogurt, and milk

  4. Finally add spices & slowly fold in the heavy cream

  5. Use a large ladle to pour the batter into your favorite cups/jars until 3/4 full

  6. Place them in the fridge for 24 hours

  7. Before serving sprinkle some cinnamon & top with crushed walnuts