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Pumpkin Mousse Torte Recipe

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This Pumpkin Mousse Torte Recipe is exactly that new dessert you're looking to serve during the holidays. This was, without question, the most popular dessert we made at the bakery for the fall months including Thanksgiving. The crumb crust, topped with a cheesecake layer and finished with a light, but intense pumpkin mousse soon became everyone's favorite.

This is an update of the original recipe that included raw eggs which I removed due to concerns about them. I found they were completely unnecessary as the torte is every bit as good without them.

A slice of the Pumpkin Mousse Recipe sits on a beige and silver rimmed plate with the whole torte on a cake stand behind it.

Pumpkin Mousse Recipe 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 a busy to-do list for Thanksgiving.

Looking for more than one fabulous dessert for the holidays? Here are a few more suggestions: Almost No Bake Pumpkin Tart, Cinnamon Bun Apple Pie, Cranapple Pie with a Pleated Crust (so much easier than a tradition pie), Butter-Rum Pecan Tart, Chocolate Caramel Pecan Tart, Pumpkin Cheesecake Tart with Caramel Rum Sauce, or try one of our snackables Cranberry Muffins Recipe, Really Easy Pumpkin Muffins (with a streusel top), the Pumpkin Cake Donut Recipe or the easiest ever Apple Cake Doughnuts.

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Why You'll Love This Recipe

  • It's absolutely loaded with flavor.
  • Easy to make yet delicious and beautiful.
  • The Pumpkin Mousse Recipe is impressive looking and it will amaze your family and guests.
  • It can be made ahead and thawed in the fridge.
  • It's simply the best dessert for Thanksgiving when you're giving that pie a rest.

How To Use The Leftover Pumpkin

I know how irritating it is to use a portion of a product and be stuck with the rest. What are you supposed to do with it? Well I have some really tasty ideas to get you started. You can actually make several of these out of the remaining puree.

Recipe Ingredients

Graham Cracker Crust

Ingredients for the Pumpkin Mousse Recipe include graham crackers, unsalted butter and brown sugar.

FRONT ROW: Unsalted butter, brown sugar

BACK ROW: Graham Crackers

Cheesecake Layer

Ingredients for the cheesecake layer are cream cheese, vanilla, eggs and granulated sugar.

FRONT ROW: Vanilla extract, cream cheese

BACK ROW: Granulated sugar, eggs and egg yolk

Pumpkin Mousse Recipe

The Pumpkin Mousse ingredients include gelatin, water, heavy cream, canned umpkin, powdered sugar, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves.

FRONT ROW: Vanilla extract, gelatin, nutmeg, ginger

MIDDLE ROW: Salt, cinnamon, water, cloves

BACK ROW: Powdered sugar, canned pumpkin, heavy cream

Whipped Cream Wreath

The ingredients for the whipped cream wreath are powdered sugar and heavy cream.

LEFT TO RIGHT: Powdered Sugar, heavy cream

Key Ingredients

  • Not all graham crackers are made the same way. Consequently, some will take more or less butter to bind them. Because this crust is baked, it doesn't require as much butter as unbaked crusts. These should stick together when pressed into the pan.
  • Either light or dark brown sugar can be used.
  • Full fat or ⅓ less fat cream cheese can be used for the cream cheese layer.
  • Look for cans of pumpkin that say 100% or Real pumpkin. Libby has both labels. Some cans marked "pumpkin" use a different squash that is very much, in color and taste, like pumpkin but is actually kobacha also known as Japanese pumpkin.
  • While I used vanilla that cost $400 a gallon at the restaurant, I also used McCormick Imitation Vanilla for recipes heavy in chocolate or spices. McCormick Imitation Vanilla is fine here. See my post, The Making of Vanilla to learn more about the fascinating world of vanillas.
  • Heavy cream is higher in fat content, whips up better and holds with no stabilizers. We used it for fillings, to frost cakes and as an ingredient in other recipes. At no time did we stabilize it in any way - no gelatin, corn starch or anything. If frozen, it thawed beautifully. This only works with heavy or 40% cream.

Be sure to see the recipe card below for the full ingredients and instructions.

Step by Step Instructions

Graham Cracker Crust

The first collage shows the crumbs for the crust, the butter added, the mixture being stirred and the finished crumbs in the pan.

Step 1. Combine the crumbs and brown sugar in a bowl. Step 2. Add the melted butter. Step 3. Start mixing with a fork to moisten the crumbs. I usually end up using my hand because it's faster and does a better job. Step 4. Pour the crumbs into a cheesecake or springform pan that has been sprayed with a non-stick baking release.

The final steps for the graham cracker crust include distributing the crumbs evenly in the pan, pressing them firmly into the bottom of the pan, using a spoon to seal the edges of the crumbs to the pan and the finished crust.

Step 5. Distribute the crumbs evenly over the bottom of the pan. Step 6. Press them firmly into the bottom. Step 7. Using the back of a spoon, press the edges firmly into the side of the pan so no filling can leak under the crust. Step 8. This is what the finished crust should look like. Bake as called for.

The Cheesecake Filling for the Pumpkin Mousse Recipe

The cheesecake filling is made by processing the cream cheese, adding the sugar and vanilla, then the eggs and egg yolk and the last photo shows the prepared filling in the processor

Step 9. Cut the room temperature cream cheese into 4 pieces and add it to the processor. Process until smooth. Step. 10. Add the sugar and vanilla, processing until smooth. Scrape down as necessary. Step 11. Add the whole eggs and yolk. Step 12. Process, until everything is combined and smooth. Make sure to scrape well so no lumps are left.

For this collage the cheesecake filling is poured into the crust, the baked layer is in the pan, the heavy cream is in the mxing bowl and then beaten.

Step 13. Pour the cream cheese layer over the baked crumb crust. Step 14. Bake as called for. It should be browned around the edge of the pan only. The top will be white with no wiggle. Cool completely before proceeding. Step 15. Pour the cream into the bowl of a mixer. Step 16. Using the whisk attachment, beat the cream until medium stiff peaks form. Do not beat to stiff peaks. Remove the cream to another bowl and set aside. There is no reason to clean the bowl before continuing.

The Pumpkin Mousse Recipe

This collage shows the gelatin in the water, then bloomed, the mousse ingredients in a mixing bowl and mixed.

Step 17. Combine the water and gelatin. Stir together to moisten all of the gelatin. Step 18. Set aside to let it bloom. Step 19. Place all of the ingredients for the mousse except the cream and gelatin in the mixing bowl. (In this photo there are eggs. This is an updated version and they have been removed from this Pumpkin Mousse Recipe.) Step 20. Mix the ingredients just until combined. Liquify the gelatin in the microwave for a few seconds and pour it into over the ingredients. Immediately, mix it in completely but gently.

In this collage, the cream has been returned to the bowl and is being folded in, it is poured over the cheesecake layer and smoothed out.

Step 21. Return the whipped cream to the bowl and fold together. Step 22. Pour the mousse over the cheesecake layer Step 23. Using a small offset spatula, smooth out the filling. Step 24. The finished torte should be refrigerated overnight or for a couple of days.

This collage shows the blow dryer about a quarter inch away from the pan to release the torte, the side of the pan slid down releasing the ak, the edge of the cake being pipied with whipping cream and the finished torte,

Step 25. To release the cake go around the edge of pan with a blow dryer about a quarter inch away. This will gently heat the torte. Step 26. Place the pan on a wide can (a 28 ounce can is perfect) and slide the rim of the pan down. Place the torte on the table and use two pancake turners placed between the cake and the metal bottom. Lift it off onto a cake round or serving plate. Step 27. Whip the cream for the whipped cream wreath until fairly stiff. Fit a piping bag with a #5 or #6 open star and fill it with the cream. Pipe a wreath around the edge of the Pumpkin Mousse Recipe. Step 28. Sprinkle the wreath with coarsely chopped pecans if desired. Refrigerate until serving.

It is best to freeze the Pumpkin Mousse Recipe without the whipped cream wreath as it can be damaged easily. Thaw it in the refrigerator overnight. Remove it from the pan if frozen in the pan and finish with the wreath.

Recipe FAQ'S

Who was the first President to pardon a turkey?

George H.W. Bush in 1989.

Are pumpkins a fruit or a vegetable?

They are a fruit because they grow from a flower and contain seeds. The entire plant, including the flower and seeds can be eaten. The word pumpkin comes from the Greek word "pepon" meaning "large melon.

What spices are contained in the traditional pumpkin spice?

Cinnamon, ginger, nutmeg, cloves and sometimes allspice.

Storage and Freezing

The Pumpkin Mousse Recipe can be stored in the fridge for up to 4 days. It can be frozen for a month. If freezing it is best to do so without the whipped cream wreath around the edge. Simply freeze it in or out of it's pan then wrap it well in foil. Thaw it in the fridge then finish it.

Expert Tips

  • I find a cheesecake pan is easier to use and from which to release the product. They are also easier to clean.Springform pans often have a ridge at the bottom that makes getting them off the bottom can be difficult.
  • Baking the graham crust bottom ensures it will not become soggy.
  • Make sure the cheesecake layer is fully baked with no jiggle.
A singles slice of the torte sits on a cream colored plate rimmed in beige and sliver.

Looking for More Great Holiday Desserts?

A lot of work goes into each of my recipes and my only ask is that if you like the recipe or even the looks of it, please leave me a star rating to help me rank better.  It’s important and I appreciate it and I appreciate you.  

Pumpkin Mousse with a graham cracker crust, cheesecake layer topped with pumpkin mousse finished with a wreath of whipped cream

Pumpkin Mousse Torte Recipe

Helen S. Fletcher
This Pumpkin Mousse Torte Recipe was the most popular dessert we made at the bakery for the fall months including Thanksgiving.  The crumb crust, topped with a cheesecake layer and finished with a light, but intense pumpkin mousse soon became everyone's favorite.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 hour 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 441 kcal

Equipment

  • 1 9x3 cheesecake or springform pan

Ingredients

Graham Cracker Crust

  • 1 ¼ cups graham cracker crumbs (140 grams)
  • ¼ cup brown sugar, packed (50 grams)
  • 4 tablespoons butter, melted (60 grams or ½ stick)

Cheesecake Layer

  • 8 ounces cream cheese, softened (225 grams)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Pumpkin Mousse

  • 1 tablespoon gelatin
  • 5 tablespoons cold water
  • 1 ½ cups heavy cream
  • 2 ⅔ cups canned pumpkin (570 grams or 1 ¼ 15 oz. cans)
  • ⅔ cup powdered sugar (85 grams)
  • 2 teaspoons vanilla
  • ¾ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves

Whipped Cream Decoration

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • pecan pieces as needed, optional

Instructions
 

Graham Cracker Crust

  • Preheat the oven to 350°F. Spray the bottom and sides of a 9x3" cheesecake or springform pan with a non-stick baking rlelease. Set aside.
  • If using ready made crumbs, combine them with the brown sugar. Mox well. Add the melted butter and mix with a fork to start coating the crumbs. After initially coating them, I use my hand to mix them as it is so much faster and better.
  • If using whole graham crackers, crush them between your hands and put them in the bowl of the food processor. Process to make crumbs, but do ot turn it to powder. Add the brown sugar and pulse several times to mix well. Transfer to a bowl, add themelted butter and stir with a fork to initially mix. As above, I prefer to finish with my hand but either way is fine.
  • In either case, arrange the crumbs evenly over the pan and press in firmly with the heel of your hand. Bake for 10 minutes.
  • There is no need to clean the processor bowl for the next step. Simply wipe it out with a paper towel.

Cheesecake Layer

  • While the crust is baking, prepare the cheesecake layer. Cut the softened cream cheese into fourths. Place evenly around the processor. Process until it is smooth; add the granulated sugar and vanilla. Process until smooth, scraping down as necessary.
  • Add the eggs and yolk and process again until smooth. Scrape down well so no cream cheese is visible.
  • Pour over the crust and bake for 20 to 25 minutes until completely set. It will be somewhat browned along the edge of the crust but there should be no color on top and it will not jiggle. Remove from the oven immediately and cool completely before proceeding.

Pumpkin Mousse

  • In a mixing bowl, beat the cram with a whisk attachment until medium peaks form. Do not beat until stiff or it will be difficult to fold in. Remove to a bowl and refrigerate until needed. There is no need to clean the bowl.
  • Combine the gelatin and cold water in a small bowl. Stir well and set aside to bloom.
  • In the same mixing bowl, add all of the ingredients except the whipped cream and gelatin. Mix briefly to combine.
  • Liquify the gelatin by heating it in the microwave for 5 to 10 seconds. With the mixer running, pour it in being careful to pour it between the edge of the bowl and the whisk. Mix for about a minute or two to make sure the gelatin is evenly incorporated.
  • Fold in the whipped cream. Pour it over the cheesecake layer and smooth out the top.
  • Refrigerate overnight or freeze at this point.

Whipped Cream Wreath

  • Whip the cream and powdered sugar to the stiff peak stage. Fit a piping bag with a #5 or 6 open star tip. Pipe a wreath around the edge of the Pumpkin Mousse Torte and sprinkle with coarsely chopped pecans if using.
  • The torte can be refrigerated up to 3 days. Serve from the refrigerator.

Notes

There is always an abundance of photos to guide you in the post above.  If you have questions, look at the photos or read the header of the article.  Many of them will be answered there. 
As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
Unless otherwise noted, salt refers to table salt.
­­­­­­­­­­­­­­­­Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
___________________________________________________
Not all graham crackers are made the same way. Consequently, some will take more or less butter to bind them. Because this crust is baked, it doesn't require as much butter as unbaked crusts. These should stick together when pressed into the pan.
Either light or dark brown sugar can be used. 
Full fat or ⅓ less fat cream cheese can be used for the cream cheese layer.
Look for cans of pumpkin that say 100% or Real pumpkin. Libby has both labels. Some cans marked "pumpkin" use a different squash that is very much, in color and taste, like pumpkin but is actually kobacha also known as Japanese pumpkin.
While I used vanilla that cost $400 a gallon at the restaurant, I also used McCormick Imitation Vanilla for recipes heavy in chocolate or spices. McCormick Imitation Vanilla is fine here. See my post, The Making of Vanilla to learn more about the fascinating world of vanillas.
Heavy cream is higher in fat content, whips up better and holds with no stabilizers. We used it for fillings, to frost cakes and as an ingredient in other recipes. At no time did we stabilize it in any way - no gelatin, corn starch or anything. If frozen, it thawed beautifully. This only works with heavy or 40% cream.
I find a cheesecake pan is easier to use and from which to release the product. They are also easier to clean. Springform pans often have a ridge at the bottom that makes getting them off the bottom can be difficult.
Baking the graham crust bottom ensures it will not become soggy.

Nutrition

Serving: 12servingsCalories: 441kcalCarbohydrates: 40gProtein: 5gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 116mgSodium: 323mgPotassium: 222mgFiber: 2gSugar: 32gVitamin A: 9618IUVitamin C: 3mgCalcium: 85mgIron: 1mg
Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
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Comments

    4.67 from 3 votes

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  1. Debra Provenzano says

    4 stars
    Made this recipe with the exception of adding marscarpone cheese to the cheese cake layer. Will make again but increase the spices in pumpkin layer decrease sugar in graham cracker layer. Came out picture perfect. Will try freezing for thanksgiving. Thank you!

    Reply

    • Linda D. Lewis says

      I plan on making this wonderful recipe. My question is twofold; 1) how long do I leave the cheesecake in the oven with the door cracked before removing it and 2) how long do I cool it once it is removed from the oven before proceeding with the recipe? I’m looking forward to making this!

      Reply

      • Helen S Fletcher says

        Hi Linda, There was a confusing sentence in the cheesecake directions which I removed. You bake the cheesecake layer for 20 to 25 minutes as discussed. You immediately remove it from the oven and, as the recipe states, cool it completely before adding the pumpkin mousse layer. That's it. How long it takes depends upon your room temperature but not that long.

        Reply

  2. Anne says

    Hello,
    Is the original for this recipe anywhere on your site? I can’t serve a dessert containing gelatin but eggs are acceptable and was hoping to find your first version?

    Thank you,
    Anne

    Reply

    • Helen S Fletcher says

      Hi Anne, I revised this years and years ago because the egg yolks are raw and people objected to that. The eggs are not going to solidify the mousse. Eggs do thicken but only if they are cooked. You cold serve the mousse as individual desserts in ramekins or glasses and top with whipped cream cream. This is the exact dessert that was on the blog for years, I just updated the presentation and added a recipe card.

      Reply

  3. laura olsen says

    Hi Helen, could I increase the cheesecake layer & decrease pumpkin layer…just family preference. Going to try, but not sure how to figure it. Double cheesecake? Reduce pumpkin mousse by 1/2?

    Reply

    • Helen S Fletcher says

      Hi Laura - You could try that. Remember to bake the cheesecake layer longer.

      Reply

  4. Ellen says

    Hi Helen, Can agar-agar be substituted for gelatin? Thank you.

    Reply

      • Ellen says

        Ahhh. Thank you for this information. Much appreciated. I'll let you know if I try using it. I'm on the fence since it appears the agar will affect the silkiness of the mousse...

        Reply

        • Helen S Fletcher says

          Hi Ellen - That was my concern. Everything says it's different and can effect the consistency. Do let me know if you use it.

          Reply

  5. Patricia says

    Helen,
    I have made this recipe and another one or two of your recipes, all very good. Thank you for sharing!

    Reply

    • Helen S Fletcher says

      Thanks Patricia. You're very welcome.

      Reply

  6. Nikki P says

    5 stars
    This has been a favorite in our household for YEARS.
    It looks complicated, It looks intimidating. But take it step by step, follow the awesome photos and you will be rewarded with a spectacular dessert.

    Reply

    • Helen S Fletcher says

      Hi Nikki - Thanks for the kind words. It's a favorite in our fammiy too.

      Reply

    • Kathy says

      5 stars
      Fantastic! Absolutely delicious! The star of our desert table. Always great recipes from Helen and this is another one.

      Reply

      • Helen S Fletcher says

        Hi Kathy - I appreciate you taking the time so comment.

        Reply

  7. 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.

    Reply

  8. Emily Burger says

    Do you think a cranberry gelee would work in the middle?

    Reply

    • 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.

      Reply

      • Emily Burger says

        Ok I did a little test so I’ll
        Let you know !!

        Reply

        • Helen S Fletcher says

          It will be interesting.

          Reply

          • 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.

  9. 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!

    Reply

    • 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.

      Reply

  10. 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!

    Reply

    • 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.

      Reply

  11. 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. .

    Reply

    • 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.

      Reply

  12. Hillary says

    I made the old version and it is absolutely fabulous. I will have to try this one!

    Reply

    • hfletcher says

      Hi Hillary - This is easier to put together and I don't think you will miss the yolks. Glad you enjoyed it.

      Reply

  13. Brooke says

    What temperature are you baking the crust and cheesecake filling at?

    Reply

    • hfletcher says

      Hi Brooke, thanks for the catch. I corrected the copy to read 350° for both.

      Reply

    • hfletcher says

      Thanks for letting me know Brooke. The blog has been fixed and the temperature is 350°F for both.

      Reply