Description
Mini Pumpkin Mousse Ghost Cakes are a delightful Halloween treat, combining creamy pumpkin mousse with a spooky ghostly touch.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup heavy cream
- ½ cup cream cheese
- ½ cup sugar
- 2 tbsp gelatin (or agar-agar)
- ½ tsp cinnamon
- White meringue kisses (for ghosts)
- Crushed chocolate or nuts (for base decoration)
Instructions
- In a bowl, beat pumpkin puree, cream cheese, sugar, and cinnamon until smooth.
- Bloom gelatin in ¼ cup warm water, then mix into the pumpkin mixture.
- Whip heavy cream until soft peaks form and fold gently into the pumpkin base.
- Pour into small silicone molds and refrigerate for 2–3 hours until set.
- Unmold and place on serving trays, decorating the base with crushed chocolate or nuts.
- Top each mousse cake with a small meringue ghost.
- Chill until serving for a cute and creamy Halloween dessert.
Notes
- Ensure the gelatin is fully dissolved before mixing it into the pumpkin mixture.
- For a vegan option, substitute heavy cream with coconut cream and use agar-agar instead of gelatin.
- These cakes can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg