Pumpkin Mousse
User Reviews
5
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Servings
6
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Calories
509 kcal
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Course
Dessert
Pumpkin Mousse
Description
Pumpkin Mousse uses canned pumpkin puree combined with condensed milk, light brown sugar, and classic autumn spices cinnamon, nutmeg, and clove, cooked briefly to meld flavors. After cooling and chilling for several hours, whipped heavy cream is gently folded in, building a mousse that is soft and creamy rather than stiff.
The mousse is portioned into ramekins and chilled further to set properly. Before serving, it’s topped with reserved whipped cream and crumbled ginger snap cookies, which add texture and a hint of spiced crunch that complements the silky pumpkin base.
This mousse offers a balanced sweetness and spice, suitable for a make-ahead fall dessert. Its softness distinguishes it from denser mousses, making it light yet rich enough to serve after a meal or at gatherings.
Ingredients
- 1 pumpkin puree 15 ounce can
- ½ condensed milk 14 ounce can
- 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 snap cookie 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
- This recipe yields about 5 cups of mousse, suitable for several servings.
- The mousse maintains a soft texture rather than stiff peaks for a delicate consistency.
- Chill the pumpkin mixture thoroughly before folding in whipped cream to ensure proper texture.
- Top with reserved whipped cream and crumbled ginger snap cookies to add complementary flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 40g | 62% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 147mg | 49% |
| Sodium | 108mg | 5% |
| Potassium | 359mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 25g | 50% |
| Vitamin A | 12576IU | 252% |
| Vitamin C | 4mg | 4% |
| Calcium | 190mg | 19% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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