Ingredient Pumpkin Mousse
This easy 3 ingredient pumpkin mousse folds caramelized sweetened condensed milk and spiced pumpkin into fluffy whipped cream. It's a light, creamy, make-ahead fall dessert that needs no baking.
Servings 6 people
Calories 643kcal
Equipment
- Stand mixer optional
- saucepan
Ingredients
- 14 oz sweetened condensed milk 1 can
- 15 oz pumpkin purée 1 can
- ¼ teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- 3 cups heavy cream
Instructions
- Optional, roast the pumpkin: Heat the oven to 400°F. Spread the pumpkin puree on a greased baking sheet and roast for 20–30 minutes, until firmer and darker in color.
- In a large saucepan over medium-low heat, simmer the sweetened condensed milk for about 10 minutes, stirring constantly so it doesn't burn, until slightly golden.
- Add the pumpkin, salt and pumpkin pie spice. Keep cooking and stirring until the mixture begins to bubble, about 5 minutes. Remove from the heat and stir in the vanilla.
- Transfer to a bowl and refrigerate until completely cold, about 3 hours.
- Whip the heavy cream to stiff peaks. Set aside about ½ cup for topping.
- Gently fold the cold pumpkin mixture into the whipped cream. Spoon into serving dishes and top with the reserved whipped cream.
Notes
- Keeps covered in the fridge for up to 3 days.
- The pumpkin mixture must be completely cold before folding, or the mousse will be runny.
Nutrition
Calories: 643kcal | Carbohydrates: 46g | Fat: 49g