OK, so how cute does the mousse look stuffed into that little punkin’?? This recipe is soooo super easy. I modified it a bit from a Dave Lieberman recipe— the key is whipping the cream right before you serve it so it stays fluffy and light! If you’re using mousse cups, you can put a little ginger snap in the mousse for added “pretty” and “yummy” effect!
Pumpkin Mousse
Ingredients
- 1 can pumpkin
- 3 cups heavy cream
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1 Tb vanilla
- 2 Tb pumpkin spice liquor
Instructions
- Combine 1 cup cream, sugar, cinnamon, nutmeg, cloves and pumpkin in a small saucepan and bring to a simmer for 5 minutes. Bring to room temperature.
- Whip 2 cups cream into soft peaks with vanilla and fold into pumpkin mixture. Serve with ginger snaps as a garnish.
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