Pumpkin Mousse

This is a great holiday dessert idea. It is very easy and quick to make, so it definitely takes the pressure off when you are planning a large feast. It is also easy to scale up for 10 or 20 people.

Need I also say that it was decadent and gorgeous looking?


1 (15-ounce) can pumpkin puree
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish

Combine pumpkin, 1 cup cream, sugar and pumpkin pie spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.


Whip remaining heavy cream and vanilla to soft peaks and gently fold into cooled pumpkin mixture.


Pour into a serving dish and crumble the ginger snaps over top before serving.


Idea Courtesy Dave Lieberman.
I am entering this recipe to the “Winter Treat” event hosted by Recipe Center.


2 thoughts on “Pumpkin Mousse

  1. The crisp and mildly spicy ginger snaps were just amazing with the creamy mousse.

    Well about the snow, I too wish there was some real snow here, instead of these subzero icy temperatures!


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