For the pumpkin purists out there. You’re probably on pumpkin overload by now. It’s amazing how many pumpkin dishes are featured this time of year. You know the ones …pumpkin pasta, pumpkin bread, pumpkin soup. This Awesome Pumpkin Spice Mousse is simply fluffy pumpkin at its best. So light. So creamy. That’s why I had to share just one more.
I love the way this dessert comes together in a matter of minutes.
- You’ll start off by heating the spiced pumpkin puree on the stovetop.
- Once it is heated through and somewhat thickened, the cream cheese and vanilla are added.
Helpful Hint: Before pulling out your Microplane zester to grate that fresh ginger, place the ginger in the freezer for 30 minutes. Then give it a try. You’ll find that the process will be so much easier. I always keep a decent sized piece of peeled ginger in my freezer at all times.
- Heat and stir until smooth and well-blended.
- Add the sweetened condensed milk.
- Place the bowl in the fridge to speed up the cooling process.
- In the meantime, grab your electric mixer and beat the heavy cream until peaks begin to form.
- Fold the whipped cream into the cooled pumpkin mixture.
- Like I said …pretty darn easy and quick, right?
Your Awesome Pumpkin Spice Mousse can be served as it is but I would highly recommend that you take it to the next level.
Spoon the mousse into 4-ounce jars and top each off with some whipped cream and ginger cookie crumbles.
A quick note on those cookie crumbles…
- Place a few broken up cookies in a small plastic bag.
- Using a wooden mallet or a rolling pin, break up the cookie pieces so that they become very small crumbs.
- If you don’t happen to have ginger cookies on hand, any crispy variety will do …vanilla or dark chocolate would be yummy.
- It’s all about adding some texture to your creation.
I like to divide the mousse into individual servings, then place them in the fridge …ready to go when its time for dessert. You can use any 4-ounce ramekins. What I’ve used here are the cutest glass jars that I saved from numerous purchases of the French-style Oui Yogurt by Yoplait. The yogurt is delicious and really, how can you resist these adorable jars?
Your Awesome Pumpkin Spice Mousse is ready.
Time to sit back and enjoy the compliments.
awesome pumpkin spice mousse
Adapted from a recipe featured in Good Housekeeping
This light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.
Ingredients
- 1 (15-ounce) can pure pumpkin puree
- 1 teaspoon grated peeled fresh ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- kosher salt
- 3 ounces cream cheese, cubed
- 1 teaspoon pure vanilla extract
- 1 cup sweetened condensed milk
- 2 cups heavy cream, cold
- whipped cream & crushed ginger cookies, for serving
Instructions
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In a medium saucepan, combine the pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes.
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Remove from heat and stir in the cream cheese and vanilla until smooth. Transfer to a large bowl, then stir in the condensed milk. Let cool completely.
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Using an electric mixer, beat the heavy cream until medium peaks form. Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.
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If desired, spoon into 4-ounce jars. Serve topped off with whipped cream and crushed ginger cookies.
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Enjoy creamy desserts?
Can whip this up on Tuesday before thanksgiving?
Not sure about Tuesday …Wednesday may be better, if possible. I’ve often made this the day before a dinner party and it is always creamy and delicious. Just hold off on adding the whipped cream topping until right before serving. Wishing you a Happy Thanksgiving!