Pumpkin is one of two things (the other being squash) that are keeping me sane. Why? Because for the past two days, its been above 90 degrees here in LA. So I think about pumpkin, and try to mentally trick my sweating skin that its fall. Is it working? No. I want to wear a coat and boots and scarfs for real. I want to be cold. 90 degrees is too hot for right now. I’m sooo very much over it. So to the people in LA, lets all make this Pumpkin Mousse, and pretend its cold, and that we all love sweating in places that no one talks about.
♥ Teri
Pumpkin Mousse
Makes 5 cups
Ingredients:
1 (15 ounce) can pumpkin puree
½ (14 ounce) can condensed milk
2 ½ cups heavy cream, divided
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
garnish:
¼ cup ginger snaps, crumbled
Directions:
1. Place the pumpkin puree, condensed milk, ½ cup of cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
2. Simmer for 5 minutes.
3. Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
4. Place in the refrigerator for 2 to 4 hours.
5. Once the pumpkin mixture has chilled, place the remaining cream into a stand mixer and whip until stiff peaks form, 3-5 minutes.
6. Gently fold the whipped cream (reserving 2/3 cup) into the pumpkin mixture until fully incorporated.
7. Fill six 8 ounce ramekins (trifle dishes) about 2/3 of the way with the mousse and place in the refrigerator for at least 3 to 4 hours.
8. Top each with a dollop of whipped cream and a sprinkle of crumbled ginger snaps.
*Note: This is a soft, not stiff, mousse!
I totally have half a can of condensed milk leftover in my fridge just for this!
<3
That looks amazing!!
This looks so good. This will be one of my new house recipes for sure!
I’ve never made a mousse before but this looks heavenly. Definitely going to to have to test this recipe out :) Pinned!!
I am throughly smitten with your blog. Not only does the food looks delicious, but the layout, graphic styling, food styling, color combinations and perfect amount of fun text has me weak in the knees. Amazing Ladies!!
Over sweating. Not over pumpkin. Want this mousse. P.S. I’m not super weird about raw egg in my mousses but I kinda dig that this recipe doesn’t have it.
Can’t add anything more to the last comment except to say ‘hear, hear’. Totally in awe of your lovely work.
Yumm!!!! Pumpkin week is rockin my socks!
I’d kind of like to put a dollop of this on top my coffee in the morning, just for funsies – I don’t know, something about this, though delicious on it’s own, seems appropriate as latte garnish or something.
PINGBACK: Camille Styles :: Weekend Notes
Nothing says fall like pumpkin. I was in LA about a month or so ago & the weather was perfect as it is here in NYC right now 67 degrees & sunny.
PINGBACK: Weekend Links #40 | small sight
I COMPLETELY agree! I want to wear black tights, and drink a pumpkin spice latte without resentment! What is WRONG with you, LA?!! I’ve had enough of this, too. Just bought Target out of pumpkin puree. Sorry, Los Angeles, I needed it….
This sounds completely wonderful! Bookmarked! Thanks!
Sorry, apparently I didn’t complete my website address in my comment. Hope this corrects that. Really like your site!
This looks fantastic! Great for fall! I’m definitely ready for fall weather too. If it makes you LA folks feel any better – fall is only JUST starting to happen really in the North East it has been super warm and rainy. The worst. Hope it cools off for you, too, soon!
Wouldn’t this be yummy topped with some chopped pecans? Mmmmm!!
Wow! This looks & sounds delicious…and I totally agree, it is about time for some cooler weather in LA!!!
Hi, I found your blog through Tastespotting and I’m writing to ask your permission to use your picture of your pumpkin mousse for my blog’s monthly favorites roundup feature. If that would be okay with you, please email me. Email: galexicupcakes@gmail.com
Thank you,
Jackie
Im making this now, it is cooling. Where do I add the brown sugar? I read it about 10 times and couldnt fond where to add it so I added it while everything was in the sauce pan.
Hi Elly! You’re totally right, in the saucepan with everything else. Thanks for catching that mistake….all fixed now :)
PINGBACK: Pumpkin Craze « soundZtastee
Wow this mousse looks sooo good! I am definitely going to have to try this!
Stumbled upon this recipe just in time to make for a halloween party.
Spent a night perusing the rest of the website and found a few other recipes I will try.
i know exactly what week you’re talking about (i’m in l.a. too)… so happy it’s not 90 anymore but kind of wishing it wasn’t still 80. my boots & scarves feel neglected :(
so good!!!
PINGBACK: November Things « Todayi
PINGBACK: Thanksgiving Roundup: Day 3 | Dixie Caviar
I want to make this Wednesday afternoon, and serve it Thanksgiving/Thursday around 7 pm. Can it be refrigerated that long or should I plan to make it Wednesday evening or Thursday morning? Thanks!
Wednesday afternoon should be totally fine! It will keep in the fridge for about 3 to 5 days. Good luck and enjoy!
PINGBACK: Weekend Notes | Camille Styles
PINGBACK: an international Thanksgiving | small sight
I love your blog!! So many amazing recipes, and your photography/gifs are fantastic! :)
I made this mousse and we had some left over. My mom got creative and made an amazing spaghetti sauce from it, very useful! Thanks for blogging!
PINGBACK: IN LOVE: FALL | artsocial
PINGBACK: Top 10 Deliciously Bubbly Mousse Recipes - Top Inspired
PINGBACK: Pint-Sized Pumpkin Cutie Pies | Pearls + Girls
PINGBACK: Deconstructed Pumpkin Pie | Likehearted
PINGBACK: This Versus That: Pumpkin Pie
Is condensed milk sweetened? Or are we talking evaporated milk?
Condensed milk is sweetened and quite thick….different than evaporated milk!
Thank you! :). I thought so…..on the can it said sweetened but I thought maybe maybe there was such a thing as plain old condensed milk. I can’t wait to try recipe! I’m planning on a trifle with gingerbread cubed, pumpkin mousse and whipped cream drizzled with thinned out dulce de leche.
Whoa! That sounds amazing!!!