![]() Make ahead tipsĮven though mousse may seem delicate, it will keep for several days in the refrigerator and hold its shape and texture. Crumble a few gingersnap cookies or graham crackers and build a parfait by adding thin layers of mousse and crumbled cookies to a decorative glass. You can also use your pumpkin mousse to build parfaits. My favorite topping for pumpkin mousse is a dash of cinnamon and a gingersnap cookie. Each serving size will be about ½ cup, so a small bowl, martini glass, or parfait/sundae glass is best. Pumpkin mousse is easiest served in small, individual serving size bowls or parfait glasses. Use a large bowl - your cream will double in size and there will be some splashing while you mix your cream.It's less messy and there's less of a chance of overmixing your cream. Whip your heavy cream on medium speed, not high speed.If your home is very warm, and for a higher chance of success when making whipped cream, refrigerate your bowl and whisk (or hand mixer beaters) for 20 minutes before beginning.Cold cream will whip up much more easily than a room temperature or warm cream. Here are my favorite tips for making homemade whipped cream: If you've never made homemade whipped cream before, you may want to check out my detailed post here, for extra pictures and a full list of tips and tricks: Homemade Whipped Cream ![]() You may also want to add garnishes like gingersnap cookies (as shown in the photos), a dash of cinnamon, and a dollop of whipped cream. You are welcome to substitute this with homemade, cooked pumpkin puree if you have it on hand.īrown sugar can be substituted with granulated sugar, but I prefer the caramelized flavor that the brown sugar adds to the recipe.Ĭinnamon, nutmeg, ginger, and cloves can be substituted with an equal amount of pumpkin pie spices. A lower fat dairy, like milk or half & half will not work for this recipe.Ī can of pumpkin puree (not pumpkin pie filling) is needed for this recipe. The high percentage of fat is what allows heavy cream to be whipped into whipped cream and hold its shape. Heavy cream is a must because it contains 36% milkfat. Heavy cream is needed to make whipped cream for this recipe. With just a few minutes of cooking on the stove top, your pumpkin mousse will be ready in less than an hour. Perfect for fall, this light and fluffy dessert is filled with spices like cinnamon, ginger, cloves, and nutmeg.īest of all, no baking is required for this easy fall dessert. ![]() This mousse is made by folding together a homemade whipped cream and a sweetened and spiced pumpkin puree. Pumpkin mousse is an easy, no-bake dessert to serve at your next fall family meal, like Thanksgiving or Halloween. This fluffy mousse is filled with pumpkin pie spices and is perfect for serving a crowd. Pumpkin mousse is a soft, airy dessert that makes an excellent alternative to the traditional Thanksgiving pumpkin pie. ![]()
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