Pumpkin Mousse

You guys, I made a mousse. There is no other way to explain it, but to say that I gave in to the pressure. I mean, can you imagine Halloween without a mousse? Didn’t think so.

But…

You may know that I do not make mousse often. Maybe once a year. And it will be an chocolate mousse. But this year we decided with a mousse. A pumpkin mousse. After a moment of sheer panic, I composed myself and decided that I can do it. It might just not be as traditional as you would expect.

And you know what? This is the best Pumpkin Mousse we ever have, everyone loves it.

These Pumpkin Mousse is light and creamy pumpkin mousse that’s a perfect finish to a Halloween dinner. This mousse is made in under half an hour and can be made ahead of time. The time saving dessert you need for the holidays!

Some tips for you to make this mousse;

• I doubled the original recipe and changed out the neufchatel cream cheese for regular cream cheese, but feel free to change the cream cheese to whatever kind you typically buy.
• If you don’t have pumpkin pie spice or can’t find it, substitute the following for the amount I used: cinnamon, ginger, nutmeg and allspice.

Surprisingly even my parents were won over with this dessert and I thought it would just be for the sister in the house, HA, I was very wrong! The parents loved it and I had to share. But with only 7 ingredients needed, you can make this anytime at all.

Ingredients |

• 1 can pumpkin puree
• ½ can condensed milk
• 2 ½ cups of heavy cream, divided
• 2 tps of ground cinnamon
• ¼ tps of  ground nutmeg
• 2 tbsp of light brown sugar
• ¼ tps of ground clove

Method |

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 2/3 cup) into the pumpkin mixture until fully incorporated.

Fill six ramekins (trifle dishes) about 2/3 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.

*Note: This is a soft, not stiff, mousse!

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xoxo, Joe