Make This: Pumpkin Mousse with Biscoff Crumb Base

October 1, 2024

Article & Photo by Renata Haidle

As the weather cools down, we are thinking of cozy sweaters, bonfires, and everything pumpkin: pumpkin-spiced lattes, pumpkin bread, and the much beloved and traditional pumpkin pie. Get ready to ditch the pie pan and dive into an elegant pumpkin mousse that will be the star of your fall festivities. This light and airy dessert is a modern take on a classic flavor. Pumpkin mousse has all the comforting, cinnamon-infused taste we love while adding a playful element with the Biscoff cookie base.

Ingredients:

2 Cups mascarpone cheese

2 Cups pumpkin puree (unsweetened)

⅔ Cup brown sugar

½ Cup confectioner’s sugar

1 Pint heavy whipping cream

1 teaspoon vanilla extract

2 teaspoons cinnamon

¼ teaspoon ginger

1 package of Biscoff cookies

Makes 4-6 servings.

Directions

Prepare the Biscoff crumb base:

Pulse 10 Biscoff cookies in a food processor until finely ground. Distribute the crumbs evenly among your serving glasses.

Make the pumpkin mousse:

In a large bowl, beat the mascarpone cheese with the brown sugar until fluffy. Stir in the pumpkin puree, cinnamon, and ginger. Beat until smooth.

In a separate bowl, whip the cream and the powdered sugar until soft peaks form. Incorporate the vanilla extract.

Gently fold half of the whipped cream into the pumpkin mixture to create a smooth and airy mousse.

Spoon the mousse over the Biscoff crumb base. Top with the remaining whipped cream and decorate with a dusting of cinnamon and a Biscoff cookie per glass.

Refrigerate for at least 30 minutes before serving.

Originally printed in the October 2024 issue of Simply Local Magazine

Check this article out in the digital issue of Simply Local here!

Renata Haidle

Renata Haidle is a Romanian-American photographer, writer, and book author. An avid traveler, she credits Paris for sparking her photography career after her first visit there in 2014. Her first photo book, French Riviera, was published in July 2019.

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