This easy pumpkin dessert is made by layering crunchy amaretti cookies, homemade mascarpone pumpkin mousse, and whipped cream. Tastes like fall in a glass!
In This Post
Creating This Pumpkin Mousse Cups Recipe
Like my Smudge, my nephew doesn’t care for birthday cake. Like her, he’d rather have pie with candles than a three tier, frosting laden, light and crumby old cake.
If you have one of those kind in your home, you need to check out my hybrid Yellow Cake Pie with Chocolate Mousse that was a rip-roaring success for Smudge’s birthday celebration. In fact, it was so successful I’ve been commissioned by three of her 8-year old friends to make it for their 9-year-old birthdays.
My nephew’s 13th birthday inspired me to get into the birthday pie biz once again once the shock that my husband’s youngest brother has a teenager in the house and the realization that in just a few short years I will too. Oh great, hormones. Just what this house needs more of.
Usually my mother-in-law makes him a special pumpkin pie for his big day, but she wasn’t able to make the trip for the party this year. Knowing I could never substitute my mom-in-law’s perfect pie, I plotted to give him a surprise with a pumpkin cake. But then I started watching the Cooking Channel. And when I start watching the Cooking Channel I usually get sidetracked from craving a Pad Thai recipe to homemade Pot Roast.
This time was no exception. As I started watching an episode of Extra Virgin with Debi Mazar—who makes me miss Entourage so desperately that I just might be sleeping out to be in line for the movie—and her cute husband Gabriele, I made a quick left turn from my aspirations of creating my initial plan of pumpkin cake to instead adapting their recipe for mascarpone cups.
With all of the pumpkin recipes floating about, my craving for pumpkin recipes has been in overdrive. The amaretti cookies give a yummy crunch to the smooth pumpkin and mascarpone cheese creaminess. I’ve used amaretti cookies for a sweet almond flavoring in Butternut Squash Lasagna so I knew it was a great add-in for squash.
So what did my nephew think of the Pumpkin Cups? He never did have a taste. For the first time ever he bypassed pumpkin pie and shocked us all by choosing red velvet cake as his celebratory sweet of choice. Whaddya do? He’s a teenager now.
What’s in These Pumpkin Mousse Cups?
Despite their beautiful appearance, these pumpkin mousse cups are surprisingly easy to make and require minimal ingredients. Here’s what you’ll need to make this pumpkin dessert recipe:
- Eggs
- Granulated sugar
- Mascarpone cheese
- Pumpkin puree
- Pumpkin pie spice
- Whipping cream
- Amaretti cookies
- Cocoa powder
How to Make Pumpkin Mousse Cups
To make the pumpkin mousse itself, you’ll first need to heat the egg yolks and sugar over a double boiler, whisking constantly so you don’t accidentally scramble the eggs. Once cooled, blend the egg yolk mixture with the mascarpone, pumpkin puree, and pumpkin pie spice.
Beat the egg whites until stiff peaks form, then gently fold them into the pumpkin mixture. Whip the cream until stiff peaks form, and bash the amaretti cookies into small chunks.
Once the prep work is done, simply layer everything in glasses and take a step back to appreciate your handiwork. I dusted a little cocoa powder over my pumpkin mousse cups, but that’s optional.
Can I Omit the Raw Egg Whites?
If desired, you can substitute the beaten egg whites for 2 to 3 cups of whipped cream. Using whipped cream instead of egg whites will make the homemade pumpkin mousse slightly lighter and fluffier, but it will still taste delicious.
Can I Prep These Pumpkin Mousse Cups in Advance?
Unfortunately, no. These pumpkin mousse cups are best enjoyed the day they’re made.
Tips for Making Pumpkin Mousse Cups
The original recipe called for adding a shot of brandy to the cookies for a little more oomph. I didn’t have any on hand so went without, but I think it would be a great addition, or a shot of marsala would be tasty too.
Debi and her husband didn’t cook the egg yolks, but I felt the need to. It’s not that big of an extra step but just gives my head a little rest from worrying what my mom will say if I give Smudge salmonella.
I created this recipe in individual cups, but you could certainly adapt it into a tiramisu-style dessert and prepare it in a 9×9-inch baking dish. Amaretti cookies are sturdy enough to withstand being soaked in coffee and layered with the mousse and whip cream as well.
I added sprigs of basil for color, but you could choose any leafy herb as a garnish. A dusting of cinnamon, nutmeg, shaved chocolate or a caramel or toffee topper would be tasty too. Just think warming ingredients that pair well with the savory but sweetened pumpkin flavor.
More Cozy Fall Desserts You’ll Love
- My Favorite Pumpkin Roll Recipe
- Caramel Apple Pie
- Pumpkin Bread Pudding with Whiskey Cream Sauce
- Pumpkin Chocolate Chip Cookies
- Milk Bar’s Salted Chocolate Chip Cookies
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Mascarpone Pumpkin Mousse Cups
Ingredients
- 3 eggs , whites and yolks separated
- ½ cup granulated sugar , divided
- 8 ounce container of mascarpone cheese , at room temperature
- 1 cup canned pumpkin puree , about 7 ounces
- 1 teaspoon pumpkin pie spice
- 1 pint whipping cream
- 7 ounce bag of Amaretti cookies
- cocoa powder , for serving
Instructions
- Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
- Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
- Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
- Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*
- Whip cream until light and fluffy. Add whip cream to a pastry bag or gallon size ziploc bag with ¼ inch of corner snipped off. Add pumpkin mascarpone mixture to another ziploc bag and snip corner.
- Crumble amaretti cookies into chunks, reserving 6 cookies for garnish. Add ¼ cup cookies to bottom of 6 glasses or serving bowls. Pipe a layer of whip cream over cookies, then about ⅓ cup pumpkin mixture, then another layer of cookies, then another layer of whip cream. Garnish with extra cookie crumbles or whole cookies, a dusting of cocoa powder and fresh herbs for garnish.
Notes
Nutrition
More No-Bake Desserts You Need to Make
- 4-Ingredient Pretzel Turtles Treats
- The Best No-Bake Cookies with Coconut
- Apple and Oatmeal Rice Krispies Treats
- Nutella No-Bake Cookies
- No-Bake Dulce de Leche Pie
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Great post! I never really thought about it but the best posts are always “Do” posts.
Sukhri Dates
Thanks for the ideas!:)
The buttery flavor and texture of mascarpone cheese makes a perfect mousse. Sounds amazing!
Hi Heidi,
I’m so drawn to this recipe because of your beautiful pictures and styling. Unfortunately we don’t have canned pumpkin in Holland. Can I make my own pumpkin puree for instance to replace this ingredient? Thanks!
Hi Ilona, I haven’t used homemade pumpkin puree but I’m sure it would work great!
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How beautiful! The amaretti are a great finishing touch – who needs pie crust?
I’m with you, it just gets soggy anyway :)
This was FANTASTIC!! I used fresh roasted pumpkin (canned pumpkin isn’t available in the Netherlands except in specialty stores where is is priced at $7.00 a can). All of my guests asked for the recipe… I’m still not sure if I will share it with them or not! A girl has to have secrets!
This recipe looks wonderful but I’m a little confused… What about the remaining 1/2 cup of sugar? The recipe calls for one cup, divided, but it looks like only 1/2 cup total is utilized with the whites and yolks. Maybe I’m just confused because I’m still mesmerized by the photo. ;)
Hi Nellie, you are correct! The recipe should read 1/2 cup sugar divided and half of the sugar goes into the whites and half into the yolks. Good thing I saved my notes! Thanks and let me know how it works for you!
luv it
thankxxxxxxxxxxx
Appropriate that I just added a Tiramisu board to Pinterest. Beautiful Heidi!
You’re photography is always stunning! Do you mind me asking what kind of camera and lens you use (for this pic anyway)? I’m thinking of upgrading to a new camera and lens. Thanks!
This was great! I used the left over mousse to make a pumpkin cake, and topped it with a basic vanilla frosting, both desserts were amazing.
Made these this past weekend! YUM and got a big thumbs up from the hubby. Since it was just the two of us, I divided up the leftover mousse into 3 ramekins and baked them ~ 20-22min (made little souffles). Since we couldn’t eat them that night, I popped them in the fridge, and we ate them cold (with whipped cream of course), the next day. It was the BEST “pumpkin pie.” Might be on to something…
Great idea! I love adapting recipes for my needs, and so glad this worked for you too!
Would macarons work instead of the amaretti cookies?
I love cake but I love these too! Such a creative dessert!
We totally aren’t birthday cake it. This looks like a wonderful sub
This is absolutely breathtaking!!! I would give up cake in order to have a few of these in my fridge:-) Your pictures always inspire me!!!
LOVELY!!! Can’t think of anything else to say except I wish I had one of these right now!
So fab!! I’m loving the mascarpone, pumpkin and Amaretti – an Italian twist! Pinned!
This is my kid of dessert!! Love it!
these pictures are absolutely stunning, Heidi.
This looks fantastic — I love the idea of putting pumpkin and mascarpone together. They both have such great, but different, textures. And with a touch of brandy? It’s all good for grown-ups. Thanks for an inspired post.
Just ate waffles for dinner and desperately want this pumpkin mousse for dessert.
Yum. I can pretend to hate cake if that means you’ll make me this for my birthday?
I would love nothing better, and I’ll help you blow out the candles.
Oh my gosh Heidi, I’m salivating over this dessert and it’s only 8am! I’ve only recently tried pumpkin in sweets (baked donuts) and totally loved it. This looks like the perfect fall dessert.
My husband doesn’t like cake either…he would much rather have cheesecake or pie. This looks heavenly though, I think I could definitely talk him into it! Seriously stunning photos, Heidi!
I’m not even a pumpkin fan, but you have convinced me that I need this recipe in my life.
OMG! This has to be the most beautiful dessert I’ve ever laid eyes on. Gorgeous! Stunning! Oh, and it looks delicious too! :)
My hubby would love these! Great pics by the way :)
I devour almost any dessert with pumpkin in it so this is right up my alley! Lovely shot too :-)
This is perfect for fall!!! And your photos….well, gorgeous of course, that sprig of basil really makes everything pop with color. Will have to give this one a try…it sounds easy and soooo doable…gracias amiga!
Have to say I missed the pie this year. This treat would be a nice way to shake up Thanksgiving!
Oh my goodness! Absolutely beautiful. Hands down – one of the BEST Pumpkin recipes I’ve seen on the blogosphere to date!!! Beautiful and looks freakin’ delicious!
Wow, thanks Alice, that’s such a nice thing to say. You should give it a try, it’s tasty.
Can you make this ahead of time or is it best to make it day of so that the eggs don’t deflate?
Thanks!
Hi Abby, I do like to make this the day of. Thank you.
Just one word. Yum!
Hi! Found this delicious dessert through Pinterest. Looks amazing!
A question for you: I’m wondering if I could do the mascarpone/pumpkin/spice/sugar without the eggs – or do the eggs serve a vital purpose? I don’t want to serve raw egg white to my kiddos, but I know they’d love this dessert.
Thanks!
Hi! I amended the recipe thanks to your comment. If you’re averse to using raw egg whites, substitute with 2-3 cups whipped cream to add a light and fluffy consistency and it should still taste delicious.
Thanks so much for doing that! Totally making these this weekend. :-)
My kids are not cake fans either! People always look at them cockeyed and say – Are You Kidding Me? What Kid Doesn’t Like Cake??
But they never have, and I don’t imagine they will until they get older. In the meantime, they’re pudding kids, and I know for a fact they would be thrilled with this dessert! Can’t wait to make it!
Absolutely lovely photos, as usual!
I do like cake, but I think I might even pass up the cake for one of these. Just gorgeous!!
This is like a seasonal super swesome version of tiramisu. So elegant. I also love/hate watching cooking channels. So many good ideas, yet leaves me craving everything!
Oh my word- YUM. I know my family would go nuts for this.
perfect timing! I have to figure out a dessert for a luncheon I have tomorrow – done! ;)
BEEEEEAUTIFUL.
I think I spelled that right. Maybe.
Your nephew missed out fer sure. I guess wisdom come with age, huh? I’ll be thinking about this for the rest of the day. A perfect alternative for making a whole pumpkin pie.