Sweet Pumpkin Mousse
Serves: 6
Rowena Kautzer
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
57
Sourness
45
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Sugar1 cup
Honey2 tbsps
Sweetened Condensed Milk1 tbsp
Pumpkin Spice (mix)2 tsps
Vanilla Extract1 pinch
Salt1.5 cups
Heavy CreamDirections:
1
Watch how to make this recipe
2
Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream
3
Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar
4
Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely
5
Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture
6
Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight
7
To serve, top with toffee bits or your favorite candy bar