Pumpkin Mousse

By rebecca78

Ingredients

• garnish:
• 1 (15 ounce) can pumpkin puree
• 1/2 (14 ounce) can condensed milk
• 2 1/2 cups heavy cream, divided
• 2 tablespoons light brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 cup gingersnaps, crumbled

Preparation

Step 1

Place the pumpkin puree, condensed milk, ½ cup of cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.

Simmer for 5 minutes.

Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.

Place in the refrigerator for 2 to 4 hours.

Once the pumpkin mixture has chilled, place the remaining cream into a stand mixer and whip until stiff peaks form, 3-5 minutes.

Gently fold the whipped cream (reserving 2/3 cup) into the pumpkin mixture until fully incorporated.

Fill six 8 ounce ramekins (trifle dishes) about 2/3 of the way with the mousse and place in the refrigerator for at least 3 to 4 hours.

Top each with a dollop of whipped cream and a sprinkle of crumbled ginger snaps.

*Note: This is a soft, not stiff, mousse!