Pumpkin is one of two things (the other being squash) that are keeping me sane. Why? Because for the past two days, it’s 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, let’s all make this Pumpkin Mousse, and pretend it’s cold, and that we all love sweating in places that no one talks about.
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- 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
- ¼ cup ginger snaps, crumbled
- Place the pumpkin puree, condensed milk, ½ cup of cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
- Simmer for 5 minutes.
- Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
- Place in the refrigerator for 2 to 4 hours.
- Once the pumpkin mixture has chilled, place the remaining cream into a stand mixer and whip until stiff peaks form, 3-5 minutes.
- Gently fold the whipped cream (reserving ⅔ cup) into the pumpkin mixture until fully incorporated.
- Fill six 8 ounce ramekins (trifle dishes) about ⅔ of the way with the mousse and place in the refrigerator for at least 3 to 4 hours.
- Top each with a dollop of whipped cream and a sprinkle of crumbled ginger snaps.
- *Makes 5 cups Mousse
- *This is a soft, not stiff, mousse!
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Is the “condensed milk” in the recipe sweetened condensed milk or evaportated milk???
Sweetened condensed milk
Changed up the spices to taste like Mom’s pumpkin pie…2 tsp cinnamon, 1/2 tsp each ginger, nutmeg, salt and vanilla, and 1/4 tsp mace. This recipe serves way more than 6 after a Thanksgiving meal.