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Pumpkin Mousse

November 5, 2012

Pumpkin Mousse

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

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

2. Transfer into a large bowl and cool fully in the fridge for an hour.

3. Then whip remaining heavy cream and vanilla to soft peaks in mixer  and fold into pumpkin mixture

4. Pour into a serving dishes and crumble the ginger snaps on the top – top with a little bit of whipped cream.

8 Comments leave one →
  1. November 5, 2012 10:20 am

    That looks really pretty :)

  2. November 21, 2012 5:28 pm

    Perfect timing! I was trying to think of a gluten-free Thanksgiving dessert for the hubby. I’m going to try out your mousse. Thank you for sharing!

  3. November 29, 2012 4:27 pm

    Fancy Fancy! Love the presentation! Love pumpkin! Love this!

  4. December 6, 2012 11:45 pm

    looks amazing! great photo job :)

  5. April 9, 2013 10:07 am

    Good day! I simply would like to give you a huge thumbs up for the great info you have got here on this post. I am returning to your website for more soon

  6. October 23, 2013 4:50 pm

    Looks like a nice Halloween treat.

  7. Liz permalink
    November 18, 2013 2:07 am

    How much does this make? I’m trying to feed about 22 people and want to know if I should double it. I can use smaller glasses too.

  8. Vickie Sharpe permalink
    November 21, 2013 1:27 am

    Just made this for a Thanksgiving potluck. Delicious..

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