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No Bake Crème Fraìche



prep time:

20 mins

cook time:

30 mins

Total time:

50 mins




  • ¾ cup heavy whipping cream

  • Vermont Creamery Madagascar Vanilla Crème Fraîche

    ½ cup

  • 1 cup pumpkin puree

  • ⅓ cup maple syrup

  • 1 tablespoon ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

  • 1 cup cookie crumbles plus 6 whole cookies for garnish


  1. Using a stand mixer with whisk attachment, beat whipping cream and vanilla crème fraîche together until stiff peaks form. Reserve 1/2 cup for topping the mousse.
  2. Combine pumpkin puree, maple syrup, spices, and salt In another bowl. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.
  3. Place mousse into piping bag with a large round tip. Pipe mousse into 6 ramekins until 1/3 full. Sprinkle each with 2 tablespoons of gingersnap crumbles; pipe remaining mousse evenly into ramekins.
  4. Sprinkle about 1 tablespoon of gingersnap crumbles on top of each mousse. Spoon about 2 tablespoons of reserved whipped cream mixture on top. Garnish each with a whole gingersnap cookie. Refrigerate up to 3 days.