Organic Pumpkin Cheesecake Mousse

This airy combination of pumpkin pie and cheesecake is topped with a dollop of whipped cream and garnished with homemade pumpkin brittle.

Prep Time

20 minutes prep time

Cook Time/ Rest Time

<5 minutes/ 4 hours


6 servings

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For the mousse

  • ¼ cup Cold water
  • 2 teaspoons Agar agar powder
  • ½ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ½ cup Florida Crystals® Regenerative Organic Light Brown Sugar
  • 1 (15 ounce) can Organic pumpkin 
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Freshly ground nutmeg
  • ¼ teaspoon Salt
  • 4 ounces Organic cream cheese, at room temperature
  • 1 ½ cups Organic heavy whipping cream
  • 1 ½ teaspoons Pure vanilla extract

For the pumpkin pecan brittle

  • ¾ cup Florida Crystals® Regenerative Organic Raw Cane Sugar
  • ¼ cup Water 
  • ½ cup Pumpkin seeds
  • 1 tablespoon Unsalted butter
  • ½  teaspoon Pure vanilla extract

For the whipped cream to finish the dessert

  • ½ cup Organic heavy whipping cream
  • 1 teaspoon Florida Crystals® Regenerative Organic Powdered Sugar
  • ½ teaspoon Pure vanilla extract


Step 1

In a small saucepan, add water and sprinkle gelatin over it. Set aside and allow the gelatin to soften for 5 minutes. Heat the gelatin over low heat until it liquefies. Be careful not to boil. Remove from heat and set aside.

Step 2

In a large bowl, whisk together both sugars, pumpkin, cinnamon, ginger, nutmeg, and salt. Add gelatin to the pumpkin mixture and mix until well combined. Set aside.

Step 3

In a large bowl, beat cream cheese until soft. Add cream and vanilla and beat until soft peaks forms. Fold into the pumpkin mixture. Evenly distribute the mousse into 6 cups and refrigerate for at least 4 hours.

Step 4

Prepare the brittle. Line a baking sheet with parchment paper. Set aside. In a medium saucepan, combine sugar and water and cook over medium heat until sugar is dissolved. Using a pastry brush, brush down any crystals from the side of the saucepan. Insert a candy thermometer and cook the syrup until it registers 235°to 240°F.

Step 5

Add pumpkin seeds and continue cooking until a deep golden color forms and the thermometer read 300°F. Remove from heat and immediately stir in butter and vanilla. The caramel will bubble. Pour the mixture onto the prepared baking sheet and spread it in an even layer with the back of a spoon greased with a little butter. Let cool completely, and then break into very small pieces.

Step 6

When ready to serve, whip all the ingredients of the whipping cream until soft peaks form. Decorate mousse with whipped cream and brittle.

Additional Tips

You may also use unflavored instead of agar agar powder if preferred.

You may also use store bought brittle if preferred.