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Pumpkin Mousse Trifle

5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: pumpkin mousse
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 10
Calories: 337kcal
Author: Julia Frey of Vikalinka


For the pumpkin mousse

  • 2 tsp unflavoured gelatine
  • 60ml/¼ cup Galliano or any other vanilla flavoured liqueur
  • 400g/1 ¾ cups pumpkin puree your own or canned
  • 200g/1 cup granulated sugar
  • 2 egg yolks, large
  • 1 ½ tsp. ground cinnamon
  • ¼ ground ginger
  • ¼ ground cloves
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • 250ml/1 cup heavy cream
  • tsp. pure vanilla extract

For the trifle

  • 7-8 ginger cookies crumbled
  • 250ml/1 cup double/heavy cream
  • 4 tbsp icing/powdered sugar
  • 1 tsp vanilla


For the pumpkin mousse

  • Pour Galliano in a small microwavable bowl and sprinkle gelatine powder over it, let stand for 10 minutes.
  • In a large bowl combine pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves and vanilla and egg yolks, mix with a whisk until well combined.
  • Put the bowl with Galliano and gelatine in the microwave and heat it on high for 1 minute, gelatine should be fully dissolved.
  • Pour the gelatine mixture into the pumpkin mixture and combine.
  • Whip heavy cream until soft peaks form and gently fold it into the pumpkin mixture.
  • In a medium bowl combine heavy cream with icing sugar and vanilla and whip with a hand mixer until soft peaks form.
  • Crumble the cookies and set aside.

To assemble the trifle

  • Layer the pumpkin mousse, crumbled ginger cookies and whipped cream in small glasses starting with the pumpkin mousse and finishing with crumbled cookies as shown in photos.
  • Chill in a refrigerator for at least 2 hours or overnight.


This recipe could be made a day ahead.


Calories: 337kcal | Carbohydrates: 34g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 145mg | Potassium: 141mg | Fiber: 2g | Sugar: 27g | Vitamin A: 7012IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg