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Pumpkin Pie Mousse

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Pumpkin Pie Mousse

Pumpkin Pie Mousse

 

If you like pumpkin pie, you’re going to love this pumpkin pie souffle. It’s light and airy and tastes just like the pumpkin custard in your favorite holiday pie. Skip the pie and go straight for the perfect fall dessert.

 
 
 

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 netmeg
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.
  3. Pour pumpkin mixture into a large bowl, let cool. Cover with plastic wrap and chill in 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.
  7. To Serve:
  8. Top with whipped cream and sprinkle with the crumbled ginger snaps.
http://debbienet.com/pumpkin-pie-mousse/

 
 
 
 

How to Make Delicious Pumpkin Mousse

 
 

Ingredients for Pumpkin Pie Mousse

Ingredients for Pumpkin Pie Mousse

 

You’ll need a 15 ounce can of pumpkin Puree (or try our homemade pumpkin puree), sweetened condensed milk,

heavy cream, light brown sugar, cinnamon, nutmeg, cloves and ginger snaps.

 

Cook Pumpkin Mixture

Cook Pumpkin Mixture

 

Combine pumpkin puree, condensed milk, 1/2 cup of the heavy cream,

light brown sugar, cinnamon, nutmeg and cloves, bring to a simmer.

Continue simmering for 5 minutes. Remove from heat, let cool. Cover with

plastic wrap and chill in the refrigerator for 2 to 4 hours.

 

Fold in Whipped Cream

Fold in Whipped Cream

 

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.

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.

 

Pumpkin Pie Mousse

Pumpkin Pie Mousse

 

Delicious Pumpkin Pie Mousse

 
 
 
 

Pumpkin Pie Mousse, 5.0 out of 5 based on 6 ratings
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