Ingredients
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1/4 cup cocoa powder (optional)
Instructions
- In a bowl, mix pumpkin puree, cinnamon, nutmeg, ginger, cloves, and brown sugar until smooth.
- Add vanilla extract and optional cocoa powder, mixing well.
- In a chilled bowl, whip 1 cup heavy cream with granulated sugar until soft peaks form.
- In another bowl, whip 1/4 cup heavy cream until soft peaks form.
- Fold the smaller whipped cream portion into the pumpkin mixture gently.
- Carefully fold in the larger whipped cream batch until smooth and airy.
- Spoon mousse into serving glasses or ramekins.
- Cover and refrigerate for at least 2–3 hours.
- Serve chilled with desired toppings.
Notes
- Fold gently to keep the mousse light and airy.
- Use full-fat cream for best texture.
- Adjust spices and sweetness to taste.
- Best served well chilled.
- Do not freeze as it affects texture.
- Store in airtight containers up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 18 g
- Sodium: 40 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 45 mg
