No Bake Crème Fraîche Pumpkin Mousse

6 servings
20 min prep time
50 min total time

No bake, no stress! These creamy crème fraîche pumpkin mousse cups from Sarah at Broma Bakery are an easy peasy dessert for the holidays.


3/4 cup heavy whipping cream

1/2 cup Vermont Creamery Madagascar Vanilla Crème Fraîche

1 cup pumpkin puree

1/3 cup maple syrup

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 cup gingersnap cookie crumbles, plus 6 whole cookies for garnish


  • STEP 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.

  • STEP 2

    Combine pumpkin puree, maple syrup, spices, and salt In another bowl. Carefully fold pumpkin mixture into whipped cream mixture using a spatula.

  • STEP 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.

  • STEP 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.

Broma Bakery

Broma Bakery_Image

Broma Bakery

Sarah Fennel is a professional photographer, food writer and baker. Her love of food is showcased on her blog, Broma Bakery, and has lead to opportunities to work with people and businesses who share her passion for eating and living well. She has been profiled by Yahoo and, and her photography has been featured in magazines, restaurants, and cookbooks. When she's not dreaming up recipes, she enjoyes practicing yoga and going out to eat with her boyfriend, Alex. She lives in Detroit. To learn more about Sarah, visit her blog, Broma Bakery.