Tuesday, October 20, 2009

Light & fluffy pumpkin!

For my girls night dessert, I decided to make a pumpkin infused mousse. I could not stop eating this dessert... it is so light, airy, spicey, and pumpkiny (is that even a word?).

Enjoy :)

Pumpkin Mousse



  • 1 (15-ounce) can pumpkin

  • 3 cups heavy cream

  • 3/4 cup superfine sugar

  • ¼ teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 tablespoon vanilla extract

  • Ginger snaps, for garnish


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

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

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