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Mascarpone Pumpkin Mousse Cups

This easy pumpkin dessert is made by layering crunchy amaretti cookies, homemade mascarpone pumpkin mousse, and whipped cream. Tastes like fall in a glass!

Course Dessert
Cuisine American
Keyword pumpkin mousse
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 692 kcal

Ingredients

  • 3 eggs whites and yolks separated
  • 1/2 cup granulated sugar divided
  • 8 ounce container of mascarpone cheese at room temperature
  • 1 cup canned pumpkin puree about 7 ounces
  • 1 teaspoon pumpkin pie spice
  • 1 pint whipping cream
  • 7 ounce bag of Amaretti cookies
  • cocoa powder for dusting

Instructions

  1. Divide egg whites from egg yolks and put whites in a medium bowl and yolks in a large heatproof bowl. Add ¼ cup sugar to whites and ¼ cup to yolks.
  2. Place bowl of egg yolks over a double boiler or saucepan filled with boiling water. Cook over boiling water for 2-3 minutes, whisking constantly so eggs don't turn into scrambled eggs. Remove from heat and set aside to cool.
  3. Blend pumpkin puree, pumpkin pie spice and mascarpone cheese until combined well. Add to bowl of yolks and mix well.
  4. Beat whites until stiff peaks form. Add to pumpkin and egg yolk mixture ¼ cup at a time, folding whites in gently until combined. Repeat until whites are completely incorporated.*

  5. Whip cream until light and fluffy. Add whip cream to a pastry bag or gallon size ziploc bag with ¼ inch of corner snipped off. Add pumpkin mascarpone mixture to another ziploc bag and snip corner.
  6. Crumble amaretti cookies into chunks, reserving 6 cookies for garnish. Add ¼ cup cookies to bottom of 6 glasses or serving bowls. Pipe a layer of whip cream over cookies, then about 1/3 cup pumpkin mixture, then another layer of cookies, then another layer of whip cream. Garnish with extra cookie crumbles or whole cookies, a dusting of cocoa powder and fresh herbs for garnish.

Recipe Notes

*If desired, you can substitute the beaten egg whites for 2 to 3 cups of whipped cream. Using whipped cream instead of egg whites will make the homemade pumpkin mousse slightly lighter and fluffier, but it will still taste delicious. 

adapted from Extra Virgin

Nutrition Facts
Mascarpone Pumpkin Mousse Cups
Amount Per Serving
Calories 692 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 30g188%
Cholesterol 228mg76%
Sodium 177mg8%
Potassium 174mg5%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 42g47%
Protein 11g22%
Vitamin A 8162IU163%
Vitamin C 2mg2%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.