Autumn pumpkin mousse (TNT)

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Autumn pumpkin mousse (TNT)

Post by pstarkoski on Mon May 02, 2016 4:17 am

Autumn Pumpkin Mousse


1 (15-ounce) can pumpkin puree 

1/2 (14-ounce) can sweetened condensed milk 

2 1/2 cups heavy cream, divided 

1 tablespoon light brown sugar 

1 1/2 teaspoon ground cinnamon 

1/8 teaspoon ground nutmeg 

Whipped cream (garnish, optional) 

Biscoff cookie/gingersnap/graham cracker crumbs (garnish, optional) 


Place the pumpkin puree, sweetened condensed milk, cup of heavy cream, sugar, cinnamon, and nutmeg, into a medium saucepan and stir over medium heat. Cover and simmer for 5 minutes.

Transfer the mixture to a mixing bowl and let cool. Cover with plastic wrap and put in refrigerator for at least 2 hours.

Once the pumpkin mixture has chilled, place the remaining heavy cream into a stand mixer and whip on high until stiff peaks form, 3 to 5 minutes. Reserve about 1/2 cup.

Gently fold the whipped cream into the pumpkin mixture until fully incorporated.

Fill ramekins or small trifle dishes with mousse and place in the refrigerator for at least 3 to 4 hours.

Garnish as you like.


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