Pumpkin cake with Greek yogurt mousse

Ready in

9 hours


2 hours


1h 15 min


8 Portions






Pumpkin cake with greek yogurt mousse

The pumpkin cake with Greek yogurt mousse, was created to make a different dessert for my sister Pina’s birthday. Since she was born on October 31st, the day of Halloween for United States and I having a passion for cheesecakes, I made this dessert which is a mix between a cheesecake and a pumpkin pie. This cake, in fact, has a crunchy shell, made with salty crackers and butter, which contains a heart of soft pumpkin custard, then covered with a cream mousse and Greek yogurt. The recipe for the pumpkin cake with Greek yogurt mousse is not difficult but, a little long to make, however, it can be done in several stages, the pumpkin custard can also be made the day before, since, it must be used cold, as well as the shortcrust pastry shell can be cooked the day before, but both must be kept in the fridge. The pumpkin cake with Greek yogurt mousse is very pleasing to both the eye and the palate and is suitable for various occasions, so… Hand the recipe and let’s go mess.


  • 250g salty crackers
  • 250g butter
  • q.b. rice or raw legumes (for fore the hollow)
  • 500 ml milk
  • 500 g pumpkin (okkaido)
  • 100g flour 00
  • 250g sugar
  • 3 whole eggs
  • 50 g butter
  • 1  pinch of salt
  • 1 spoon of pisto*
  • 500 ml sweet whipped cream
  • 300 g greek yogurt


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Cut the pumpkin in half. With a spoon, clean it from all filaments and seeds and salt it. Put the two halves in the baking tray covered with parchment paper, with the cut below. Now put in the oven and cook at 180°C (350°F) for 30 minutes in a preheated oven

When it is cooked, take the pumpkin out of the oven and remove the peel

Put 500g of cooked pumpkin in the glass of the mixer, add half of the sugar, blend everything well, gradually adding the milk until the mixture is velvety without lumps

Pour the pumpkin puree into a saucepan, cook over medium-low heat, stirring constantly, until it reaches a boil, then turn off

In a large bowl or in the glass of the planetary mixer, whip the eggs with the sugar, the spices and mix the flour from bottom to top, making sure that there are no lumps, then gradually add the pumpkin puree and mix well

Pour the mixture into a clean casserole (not the one you cooked the pumpkin), put it on medium-low heat, always turn carefully, especially around the edges and in the center of the pan, thicken until some bubbles come out, turn off, add the butter into small pieces, mix well until it dissolves and everything is incorporated

While the cream cools, we prepare the shell. In a large bowl, crumble the crachers with your hands or with a grater, the important thing is that they are in powder, like breadcrumbs

In a saucepan, melt the butter over low heat, so that it does not burn, pour it into the cracker flour, add the sugar and knead

Take a 24 cm cake pan and cover all the bottom and edges, pressing with your hands so that the dough compacts well

Cover the shell with parchment paper and fill it with rice or raw legumes, these are used to avoid deforming the shell during cooking

Heat the oven to 180°C (350°F), place in the oven and cook for 10 minutes. Turn off the oven and take out of the oven after 5 minutes

Let it cool at room temperature for 60 minutes, remove the paper with the rice or legumes and put it in the fridge

In the glass of the planetary mixer or in a large bowl, whip the cream with the yogurt firmly

Remove the shell from the mold, put it on the tray or serving plate, pour the custard and fill halfway, level with a fork

Put the cream and yogurt mousse in a pastry bag with a medium curly tip and cover the cake in a circle, starting from the edge to the center, put the cake in the fridge and let it rest for at least 6 hours before serving


  1. The Hokkaido variety pumpkin, is the classic pumpkin used at Halloween with its small size and orange skin, its characteristic is: a sweet pulp with a low concentration of liquids and a taste reminiscent of chestnuts.
  2. * Pisto is a mixture of spices used mainly in the areas of Naples, if you do not have it you can replace it with the mix of the following spices: 1 tablespoon of cinnamon, 1 tea spoon of ginger and a tea spoon of nutmeg.
  3. The whipped cream must be cold from the refrigerator.


The pumpkin cake with Greek yogurt mousse can be kept for two to three days, always covered in the fridge.


  1. Oven
  2. Drip tray or baking tray
  3. Greaseproof paper
  4. 3 Medium casserole
  5. Planetary or blender with bowl
  6. Pot licker *
  7. Wooden ladle
  8. Cooker
  9. 2 medium bowls
  10. Knife
  11. Colander
  12. Immersion mixer
  13. Grater
  14. Round pan 24cm
  15. Sac a Poche
  16. Spoon
  17. Tea spoon
  18. Tray
  19. Frizer
  20. Tinfoil

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