The original recipe for this Pumpkin Mousse Torte included 3 raw egg yolks and was fussier to put together. I long ago omitted the yolks with no problem and no change to taste or texture. I make this for the restaurant where it is always well received during the fall months.
Pumpkin Mousse Torte is an easily made dessert that can be made ahead and frozen. In fact, that is exactly how we sold them to our clientele when I had the bakery. It takes one more thing off of the to-do list for Thanksgiving dinner...something I am always thankful for.
This was, without question, the most popular dessert we made for the fall months including Thanksgiving. A crumb crust, cheesecake layer topped with a light, but intense pumpkin mousse soon became everyone's favorite.
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When we couldn't get my grandson, Sam, to eat anything as a baby, he wouldn't stop eating this. His mouth would fly open like a baby birds much faster than I could scoop up another spoonful. Pumpkin Mousse Torte. It is his favorite to this day and I make it for him whenever he visits. You can bet it's on the menu for this Thanksgiving.
Crust for Pumpkin Mousse Torte
1 ¼ cups graham cracker crumbs - 9 double graham crackers (I used Nabisco Graham Originals – this equals one of the 3 cellophane-wrapped units)
¼ cup packed brown sugar
½ stick butter, melted
Preheat oven to 350°F and spray a 9 x3" cheesecake pan or springform pan with a releasing agent.
If using ready-made crumbs, combine them with the brown sugar. Mix well. Add the melted butter, mixing with a fork until the crumbs are evenly moistened.
If using whole graham crackers, crush the graham crackers between your hands and put in the bowl of the food processor. Process to make crumbs, but do not turn it to a powder. Add the brown sugar and pulse several times to mix well. Transfer to a bowl, add the butter and stir with a fork until all of the crumbs moistened equally.
Pour the crumbs into the prepared pan and spread them evenly over the pan and press in firmly. Bake for 10 minutes; remove from oven. Using the tip of a spoon go around the sides of the crust to make sure they adhere to the pan.
Cream Cheese Layer
8 ounces cream cheese, room temperature
¾ cup sugar
2 eggs
1 teaspoon vanilla
Cut the cream cheese into 4 or 5 pieces and place in the food processor. Process until smooth; add the remaining ingredients and process until smooth; scrape down as necessary. Pour over the crust and bake for 20 to 25 minutes until set. It should not color.
Cool completely before going to the next step.
Pumpkin Mousse Torte
1 tablespoon gelatin
5 tablespoons cold water
1 ½ cups heavy cream (usually says 40% cream)
1 ¼ pounds canned pumpkin (1 can plus ¼ of another)
⅔ cup powdered sugar
2 teaspoon vanilla
¾ teaspoon salt
1 ¼ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon cloves
Combine the gelatin and cold water in a small bowl. Stir well. Set aside.
In a mixing bowl, beat the cream with a whisk attachment until fairly stiff peaks form. Set aside.
In a large mixing bowl, add all of the remaining ingredients except the gelatin. Whisk together to mix. Heat the gelatin in the microwave for 30 to 40 seconds to liquefy. Pour over the pumpkin mixture and whisk to combine completely.
Add the whipped cream to the bowl and fold it in
Pour over the cream cheese layer, smooth the top and refrigerate overnight.
The next day release the torte by heating the sides of the pan with a hair blower. Place the pan on a wide can and pull the sides down gently. Move the torte to a baker's round or a serving dish.
Decoration
1 cup heavy cream
3 tablespoons powdered sugar
1 teaspoon vanilla
3 tablespoons chopped, toasted pecans, optional
Combine all the ingredients except the nuts in a mixing bowl fitted with a whisk attachment. Beat until stiff peaks form. Pipe around the top edge of the torte with a ½' open star tip and sprinkle with the pecans.
Storage
This can be made ahead in its entirety and frozen, well wrapped for up to a month. It might be easier to store if the whipped cream was added after thawing. Thaw in the refrigerator overnight. It can also be made several days ahead and refrigerated.
Additional desserts you might like:
Pumpkin Cheesecake with Salted Caramel Sauce
Carrot Cake Cheesecake
Orange Bread Pudding
Rosa says
Helen, I prepared this recipe as one of my Thanksgiving desserts. It is absolutely delicious. Everyone commented on the flavor and the lightness of the mousse. The cheesecake layer is a nice contrast to the crust and the mousse. Thank you so much for sharing recipes that are a great addition to our holiday traditions.
Emily Burger says
Do you think a cranberry gelee would work in the middle?
Helen S Fletcher says
Hi Emily, No I don't. But there are 8 cranberry recipes of all sorts on the roundup so maybe take a look at those.
Emily Burger says
Ok I did a little test so I’ll
Let you know !!
Helen S Fletcher says
It will be interesting.
Emily Burger says
Hi! So the gelee works inside but I can’t say it adds too much for flavor. Very beautiful though. The cake is a little shallower than I hoped. It’s a little soft but I guess for pumpkin anything that’s to be expected. I do like this recipe but may need to try in a an 8 inch pan for the height! Wish I could show you a picture!
Helen S Fletcher says
Hi Emily - If you do an 8", I would cut the crust back a bit. It shouldn't be soft, there is gelatin in it. We sold these to restaurants who are notoriously picky and never had a problem with them holding their shape.
Jill Mccullough says
Happy Thanksgiving, Helen! We just finished eating the Pumpkin Mousse - oh, my!! It was so good! A bit hit with all! I love that you provide lots of pictures! And that I could make it throughout the day and a day early, too! Thank you! A new tradition begins!
Helen S Fletcher says
Hi Jill, how very thoughtful of you to post this comment. When my oldest grandson wouldn't eat much else, we always knew he would eat this - and does to this day. Whenever during the year they visit, it's always in my fridge for him. So happy your family like it. Great tradition to incorporate.
Susan says
Good morning Helen,
I have printed out and made several of your recipes and love them! All of a sudden I cannot find the "print" button. Did it move? Or disappear or am I just not seeing it?
Thank you for sharing so many delicious recipes!
Helen S Fletcher says
Hi Susan, the print button had to be removed because it interfered with another more important plug in, so I'm told. When the new blog went live, I found out that over 400 recipes have to be put on recipe cards. You can imagine this will take a while. Send me an email at [email protected] with what recipe you want and I can send it to you. The recipe cards have a print button so those aren't a problem. It is only the recipes on the former site. Sorry for the inconvenience.
Annabelle says
I'm a new follower and I absolutely love your work. You are so complete in giving directions and your make-ahead for Thanksgiving is so needed by so many who prepare the meal. I'm an Easter preparer and I'm keeping my fingers crossed that you will do a day ahead preparation for your Easter meal also. .
hfletcher says
Hi Annabelle, Welcome to the blog. Can you do me a favor and let me know how you found my blog? At the take out shop we had to do everything ahead so I just need to be reminded. If you remind me a couple of weeks ahead, I will post something.
Hillary says
I made the old version and it is absolutely fabulous. I will have to try this one!
hfletcher says
Hi Hillary - This is easier to put together and I don't think you will miss the yolks. Glad you enjoyed it.
Brooke says
What temperature are you baking the crust and cheesecake filling at?
hfletcher says
Hi Brooke, thanks for the catch. I corrected the copy to read 350° for both.
hfletcher says
Thanks for letting me know Brooke. The blog has been fixed and the temperature is 350°F for both.