Pumpkin Mousse

14 ingredients
9 steps

Ingredients

  • FOR THE WHIPPED CREAM:
  • 16 ounces, fluid Heavy Cream
  • 1/4 cups Powdered Sugar
  • FOR THE PUMPKIN MOUSSE:
  • 8 ounces, weight Cream Cheese
  • 1/4 cups White Sugar
  • 15 ounces, weight Pumpkin Puree
  • 3-1/2 ounces, weight Vanilla Pudding Mix
  • 1 teaspoon Cinnamon
  • 1/2 teaspoons Ginger
  • 1/2 teaspoons Allspice
  • 1/4 teaspoons Nutmeg
  • 1/4 teaspoons Cloves, Ground
  • 1 cup Milk

Directions

  1. 1
    For the whipped cream:
  2. 2
    Put a large mixing bowl in the freezer to chill.
  3. 3
    Using a mixer, whip heavy cream for 3-5 minutes in chilled bowl. It should begin to thicken. Add powdered sugar. Mix until combined. The whipped cream should now hold its shape.
  4. 4
    Spoon whipped cream into a bowl. Refrigerate until ready to use.
  5. 5
    For the pumpkin mousse:
  6. 6
    Using a hand mixer, beat cream cheese until smooth. Add white sugar, beating until well combined. Add pumpkin puree, vanilla pudding mix, and spices. Mix well.
  7. 7
    Slowly add milk, beating as you add it in. Fold in 1 3/4 cups of the whipped cream.
  8. 8
    Spoon 1/2 cup of pumpkin mousse into small bowls. Add remaining mousse to each of the bowls. Top with remaining whipped cream.
  9. 9
    Refrigerate until ready to serve.

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