BEST Pumpkin Mousse by Chef Chris Tong


Perfect for Thanksgiving or holiday dinners!

Light and fluffy

Pumpkin Mousse with Ginger Snaps

Serves 8-10


1 (15-ounce) canned pumpkin

3 cups heavy whipping cream

3/4-cup superfine sugar

1/2-teaspoon pumpkin pie spice

1-tablespoon vanilla extract

Ginger snaps, for garnish


Combine pumpkin, 1-cup heavy whipping cream, sugar and spice in a medium saucepan.

Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.

Pour into a serving dish and crumble the ginger snaps over top before serving.


Chef Chris
My Private Chef, Inc.

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Elite Traveler Magazine – Global Black Book – Chicago’s Most Accomplished Luxury Private Chef
Chicago Magazine, “63 Ways to Pamper Yourself” – Luxury Private Chef Service
North Shore Magazine “Cooking Your Heart Out” – Luxury Private Chef for Romantic Dining