Today we are talking Thanksgiving desserts! What is your favorite? We usually make an assortment of pies, apple, pumpkin, banana cream, chocolate, etc. Pumpkin pie is my obvious favorite. Sometimes there is a total pie overload though and I like to break some of the pies up with something different.
This ridiculously easy pumpkin mousse is the perfect alternative to pie! It doesn’t require more than about 15 minutes of hands-on time and you can (and should) make it the night before because who has time to worry about dessert when there is turkey and a gazillion side dishes to make?
This is a simplified mousse that doesn’t require any eggs, but I promise you it still has a rich silky texture. It’s also a little lighter than traditional mousse which I’m totally okay with after eating a big dinner.
You will start off by warming pumpkin puree, heavy cream, powdered sugar, and some spices in a sauce pan and then just have to fold it in with some homemade whipped cream and that’s pretty much it!
One thing to note – for the sake of the photos, I really filled up the glasses with the mousse, but I will say that filling a wine glass almost to the top is really too much. I recommend about 1/2 of what is pictured as an actual serving. You should get about 6 servings this way, but the exact servings may just depend on the size of your serving dishes.
- 1 can (15-ounces) pumpkin puree
- 3 cups heavy cream, divided
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- pinch salt
- 1 tablespoon vanilla extract
- crushed gingersnap cookies
- Additional whip cream for topping (optional)
- In a medium saucepan, stir together the pumpkin puree, 1 cup of heavy cream, powdered sugar, pumpkin pie spice, and the salt. Bring to a simmer over medium heat for about 3-5 minutes. Remove from the heat and set aside.
- Add the remaining heavy cream and vanilla extract in a large mixing bowl (if you want extra whipped cream for topping, add another cup of heavy cream here). Beat the heavy cream on high speed with a mixer until soft peaks form (if you made extra whipped cream for topping, remove about 1 cup worth and set aside).
- Fold the pumpkin mixture in with the whipped cream until just combined. Divide into ramekins or serving glasses. Chill in the fridge for at least two hours before serving. Serve with crushed gingersnap cookies and additional whipped cream if desired.
Slightly adapted from Food NetworkAll images and text ©