Pumpkin Mousse Cake

This pumpkin mousse cake is a light and delicious dessert.  A combination of two favourite desserts in one with a chocolate cake base topped with a light pumpkin mousse.

Although I enjoy pumpkin pie, I wanted something different.   There is a cheesecake recipe that we both like where I used a cake base instead of biscuit, so this was a start to my pumpkin dessert process.  I didn’t want to make a pumpkin cheesecake though so my mind wandered to a pumpkin mousse.

I normally make a pumpkin mousse with just cream and have used cream cheese too.  This can be a bit heavy, so to keep this dessert light, I used simply cream and pumpkin but added gelatine to keep the dessert light.

The dessert did set in a couple of hours due to the gelatin but to be sure that it is extra set, perhaps keep it in the fridge overnight.  Or make it first thing in the morning, then it will be ready for dinner or supper.

Ingredients

• Base
• 1/4 cup Coconut flour
• 4 Eggs Medium size
• 1/4 cup Cocoa powder unsweetened
• 1/2 cup Erythritol or sweetener of your choice
• 1/2 cup Butter, unsalted softened
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking powder
• Mousse
• 1 1/2 cups Pumpkin puree
• 1 cup Cream heavy/whipping
• 1 envelope Gelatin/Agar Agar
• 1/2 cup Erythritol or sweetener of your choice
• 1 tablespoon Pumpkin spice
• US Customary - Metric

Instructions

1. Make the Base
2. Preheat the oven to 180C/375F degrees.
3. Grease and line a springform cake tin with parchment paper.
4. Beat the butter and erythritol together.
5. Add the eggs and mix until combined.
6. ................................

for full recipes please see : divaliciousrecipes.com

Share this post