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.
♥ Teri
We have so many delicious pumpkin recipes, we are pumpkin fans over here! Check these out:
Pumpkin Mousse
Servings:
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
INSTRUCTIONS
- 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.
NOTES
- *Makes 5 cups Mousse
- *This is a soft, not stiff, mousse!
Calories: 509kcal Carbohydrates: 35g Protein: 6g Fat: 40g Saturated Fat: 25g Cholesterol: 147mg Sodium: 108mg Potassium: 359mg Fiber: 3g Sugar: 25g Vitamin A: 12576IU Vitamin C: 4mg Calcium: 190mg Iron: 1mg
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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!!!
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!
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!
so good!!!
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 :(
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.
Wow this mousse looks sooo good! I am definitely going to have to try this!
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 :)
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
Wow! This looks & sounds delicious…and I totally agree, it is about time for some cooler weather in LA!!!
Wouldn’t this be yummy topped with some chopped pecans? Mmmmm!!
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!
Sorry, apparently I didn’t complete my website address in my comment. Hope this corrects that. Really like your site!
This sounds completely wonderful! Bookmarked! Thanks!
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….
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.
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.
Yumm!!!! Pumpkin week is rockin my socks!
Can’t add anything more to the last comment except to say ‘hear, hear’. Totally in awe of your lovely work.
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.
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!!
I’ve never made a mousse before but this looks heavenly. Definitely going to to have to test this recipe out :) Pinned!!
This looks so good. This will be one of my new house recipes for sure!
That looks amazing!!
I totally have half a can of condensed milk leftover in my fridge just for this!
<3