Pumpkin Mousse
Servings: 6
Calories: 509kcal
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!
Nutrition
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