Pumpkin Mousse

Total Time:
35 min
Prep:
10 min
Inactive:
20 min
Cook:
5 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 (15-ounce) can pumpkin
  • 3 cups heavy cream
  • 3/4 cup superfine sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • Ginger snaps, for garnish
Directions

Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.


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4.2 30
Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain. but the main problem is that it is completely runny. item not reviewed by moderator and published
I made this and found that it DID need some more oomph. I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn't bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger. item not reviewed by moderator and published
I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it - you will love it too. item not reviewed by moderator and published
Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar item not reviewed by moderator and published
Nice recipe. I added some cinnamon and a little vanilla. Put a dollop of whipped cream on top and grate the ginger snaps with a zester for a nice presentation. item not reviewed by moderator and published
I wanted to make a pumpkin pie like appitizer for an event that is catered by my work so I test drove this recipe and people loved it!! I made the mousse with only 1/2 cup of sugar instead of the 3/4 and I used less of the whip cream to fold in because I wanted it a little more dense. I made a carmel whip cream and a graham cracker and pecan crumble to go on top! I can't wait to see how everybody like's it ! item not reviewed by moderator and published
I really liked this but I must say that it could have been a little sweeter maybe just a dash more sugar and pumpkin spice. All in all still very good item not reviewed by moderator and published
I found the recipe easy and simple to follow. The only change I did make was that I allowed the mousse to chill for 24 hours and then I piped it into little puff pastry's and sprinkled fresh nutmeg on top. They turned out fantastic and everyone liked the fact that they came in little hand held bites :) item not reviewed by moderator and published
You use one cup of cream in the mousse part and the other 2 cups of cream in the whip cream part. item not reviewed by moderator and published
This recipe was delicious and sweet, but don't understand why in the "ingredients" it states 3 cups of cream, and then when preparing you only use "One" cup of cream? So don't know why that's there, but either way I added ginger, a pinch of vanilla and it came out great! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond