Sweet Pumpkin Mousse

1 Rating
Recipe courtesy ofNancy Fuller

Total: 6 hr 25 min Cook: 25 min

Yield: 8 servings

Level: Easy



  • One 15-ounce can pumpkin puree
  • 1/3 cup sugar 
  • 1/4 cup honey 
  • 2 tablespoons sweetened condensed milk 
  • 1 tablespoon pumpkin spice mix 
  • 2 teaspoons vanilla extract 
  • Pinch salt 
  • 1 1/2 cups heavy cream 
  • 1 cup toffee bits or your favorite Halloween candy bar, crushed 


  • Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional

  • In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.

  • Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.

  • To serve, top with toffee bits or your favorite candy bar.

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1 Rating

Very good, I think I need to bump up the flavor just a little but easy to make and yummy See All Reviews Post Review

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