For all the Mousse lovers in the world, Today I have brought to you the easy and delicious pumpkin Mousse recipe. You can beat the heat this summer with the help of this pumpkin recipe. Let’s all make this Pumpkin Mousse and enjoy the benefits of pumpkins. This cool and creamy mousse is just right for you after your turkey dinner. This is a yummy dessert for this summer. The fluffy texture is very tempting to eat.
Total Time: 35 minutes
Preparation Time: 10 minutes
Inactive: 20 min
Cooking Time: 5 minutes
Yield: 8 to 10 servings
1 (15 ounce) can pumpkin puree
2 ½ cups heavy cream, divided
½ (14 ounce) can condensed milk
2 tablespoons light brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
2 teaspoons ground cinnamon
¼ cup ginger snaps, crumbled
Take a medium sauce pan and heat it over medium flame. Add pumpkin puree, ½ cup of cream, sugar, condensed milk, cinnamon, nutmeg, and clove to the medium sized pan. Stir well until all the ingredients cooks well. Simmer the flame and cook for 5 minutes.
Take a large mixing bowl which is convenient to mix the ingredients. Transfer the mixture to the large mixing bowl. Now allow the mixture to cool completely. Cover the bowl with a plastic wrap.
Place it in a refrigerator for 2 to 4 hours, until it is set properly.
Once the pumpkin mixture is well chilled take it from the refrigerator. Take the remaining cream in a stand mixture and whip it for 3 to 5 minutes until stiff peak forms. If you like you can add vanilla extracts too.
Now take the whipped cream and fold it into the pumpkin mixture gently, reserving 2/3 cup. Make sure it is fully incorporated.
Take six 8 ounce ramekins. Fill mousse exactly covering 2/3 cup. Place it in the refrigerator for at least 3 to 4 hours.
Top the mousse with a sprinkle of crumbled ginger snaps and dollop of whipped cream.
This gives an appealing look to the mousse. Pumpkin mousse is very healthy for your kids especially this summer.