Name: Pumpkin Mousse
Prep time: 10 min
Cook time: 5 min
Total time: 35 min
Ingredients: 1 (15-ounce) can pumpkin; 3 cups heavy cream; 3/4 cup superfine sugar; 1/2 teaspoon pumpkin pie spice; 1 tablespoon vanilla extract; Ginger snaps, for garnish

Pumpkin Mousse

pumpkin

heavy cream

sugar

pumpkin pie spice

vanilla extract

Ginger snaps,

Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

I made the recipe as written. Make the changes others have suggested. It needed more pumpkin taste and more spice. I served in wide champagne glasses and it looked pretty by the taster was disappointing.

This was so simple to make and very elegant! More than,that, it tasted great! I like my pumpkin a bit more spicy, so I added a bit more ground ginger after I mixed the recipe as instructed. I suggest tasting it to see if you want more cinnamon or whatever. The recipe was totally fine as written too.

This was really good!  I opted to make it a day in advance.  I adjusted the powdered sugar to 1 cup.  I also used about 2 1/2 tsp of pumpkin pie spice (I was emptying the container and wasn't precise).  I also added some cinnamon &amp; vanilla.  For the topping, I used my KA mini-chopper to make fine ginger snap cookie crumbles to sprinkle on top.  I divided it into 8 2-cup Pyrex dishes, which were about half-full.  I will be adding this to our regular holiday menu rotation from now on.

Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain.  but the main problem is that it is completely runny.

I made this and found that it DID need some more oomph.  I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn't bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger.

I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it - you will love it too. 

Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar

Pumpkin Mousse

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 35 minutes

Servings: 9

Cost: $2.92 /serving

Author : Dave Lieberman

Ingredients

Instructions

Top similar recipes

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Mousse

Pumpkin Caramel Mousse

Pumpkin Cheesecake Mousse

Pumpkin Mousse Trifle

Pumpkin Cheesecake Mousse

Pumpkin Chia Mousse

Pumpkin Chia Mousse

Butterscotch Pumpkin Mousse

Keto Pumpkin Mousse

Pumpkin-Tahini Mousse Pie

Low Carb Pumpkin Mousse

Vegan Pumpkin Mousse Pie

Keto Pumpkin Mousse Pie