Pumpkin Pie Mousse

If you like pumpkin pie, you’re going to love this pumpkin pie mousse. It’s light and airy, and it tastes just like the pumpkin custard in your favorite holiday pie. Skip the pie crust and go straight for the filling with this perfect fall dessert. Decorate your pumpkin pie mousse with a dollop of whipped cream and some crushed ginger snaps, and you’ll have a treat that’s fit for company or perfect for a relaxed family dinner.

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Pumpkin Pie Mousse

Ingredients:

1 - 15 ounce can pumpkin puree (or your own homemade pumpkin puree)

1/2 of a 14 ounce can of sweetened condensed milk

2-1/2 cups heavy cream, divided

2 tbsp light brown sugar

2 tsp ground cinnamon

1/4 tsp freshly ground nutmeg

1/4 tsp ground cloves

For Garnish: 1/4 cup ginger snaps, crumbled

Instructions:

1. In a medium saucepan, combine the pumpkin puree, sweetened condensed milk, 1/2 cup of the cream, light brown sugar, cinnamon, nutmeg, and cloves. Stir over medium heat and bring to a simmer.
2. Simmer pumpkin mixture for 5 minutes, stirring frequently.
3. Pour pumpkin mixture into a large bowl; let cool. Cover with plastic wrap and chill in the refrigerator for 2 to 4 hours.
4. Add the remaining 2 cups of heavy cream to a stand mixer and beat until stiff peaks form.
5. Reserve 2/3 cup of the whipped cream. Fold the remaining whipped cream into the pumpkin mixture.
6. Fill dessert dishes, ramekins or serving bowl with the pumpkin mousse. Chill in refrigerator for at least 4 hours.
To Serve:
7. Top with whipped cream and sprinkle with the crumbled ginger snaps.

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How to Make Delicious Pumpkin Pie Mousse

You’ll need a 15 ounce can of pumpkin Puree (or try our homemade pumpkin puree, you’ll never buy the canned stuff again!) You’ll also need one-half of a 14 ounce can of sweetened condensed milk, the heavy cream, light brown sugar, cinnamon, nutmeg, cloves, and a few crushed ginger snaps for the garnish. I recommend that you not skip the ginger snaps, even though they’re a garnish, they add a nice texture and pop of flavor that complements this pumpkin pie mousse perfectly!

Combine the pumpkin puree, sweetened condensed milk, 1/2 cup of the heavy cream, light brown sugar, cinnamon, nutmeg, and cloves; bring to a simmer over low heat. Continue simmering for 5 minutes. Remove from heat and let the mixture cool completely. Cover with a piece of plastic wrap; chill in the refrigerator for 2 to 4 hours or overnight.

Whip the remaining 2 cups of heavy cream in a stand mixer until stiff peaks form. Set aside 2/3 cup of the whipped cream to use as a garnish. Gently fold the remaining whipped cream into the pumpkin mixture. Fill dessert glasses or serving dish with the pumpkin mixture. Refrigerate for at least 4 hours.

To serve: Garnish with a dollop of whipped cream and some crumbled ginger snaps.

Delicious Pumpkin Pie Mousse