An inexpensive dessert can be hard to find - most of the time. Pie pumpkins are priced quite nicely this time of year, as well as the year round availability of canned pumpkin puree. That makes this spiced pumpkin mousse recipe a perfect choice for a delicious, seasonal treat.
- 1 15-oz can pumpkin puree
- 1 cup plus 2 cups heavy cream (chilled)
- 3/4 cup sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 teaspoons vanilla extract
- 2 ounces white chocolate (shaved)
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir ½ cup of the chilled pumpkin mixture into the whipped cream.
Once the ½ cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
This spiced pumpkin mousse recipe makes 8 servings.
|Nutritional Guidelines (per serving)|
|Total Fat||24 g|
|Saturated Fat||15 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|