Pumpkin Ricotta Mousse: Mousse di Zucca e Ricotta


Our friends, who are on a ketogenetic diet, were the inspiration for this recipe.  Plus, the fact that I had some gorgeous pumpkins sitting on my front steps that were just too good to throw out.  Those friends of ours – it can be a challenge coming up with a dessert to serve them – dairy, nuts, and sugar-free are my limitations.  This is a super easy dessert to make for the Thanksgiving holiday.  It’s a combination of Italian cheesecake and pumpkin mousse.  For a sugar-free dessert, substitute 1/2 cup xylitol for the sugar.

Pumpkin Ricotta Mousse: Mousse di Zucca e Ricotta

Difficulty Rating: Easy
Makes 6 to 8 servings.

1 pound ricotta cheese
1/2 cup sugar
1 cup canned or cooked pumpkin
1 tablespoon orange liqueur or brandy
1 1/2 teaspoon vanilla extract
1 teaspoon grated orange zest
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cold heavy cream
2 tablespoon mini chocolate chips, plus extra for garnish(optional)
Sweetened whipped cream for garnish (optional)


Wrap the ricotta in a lint-free kitchen towel to absorb excess moisture, place in a dish or bowl and refrigerate for several hours.

Place the ricotta and sugar in a mixer bowl and beat on high for 2 minutes, until smooth.


Add the pumpkin, liqueur, vanilla, zest, cinnamon, and nutmeg, and beat on low speed for 1 to 2 minutes, until combined.

In a mixer bowl fitted with a whisk attachment, whip the heavy cream until stiff.

Fold the whipped cream into the pumpkin mixture.

Fold in the chocolate chips.  Spoon into hollowed out mini-pumpkins or bowls.  Garnish with whipped cream and chocolate chips.  Refrigerate several hours before serving.

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