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Pumpkin Mousse Recipe

Pumpkin Mousse

Pumpkin Mousse

Maria Zoitas from Westside Market NYC

Pumpkin Mousse Recipe

Ingredients

  1. 2 cups heavy cream (for whipped cream)
    2 teaspoons confectionery sugar
    15 oz. pumpkin puree (Libby's)
    1 oz. sugar-free, fat-free vanilla
    1 cup whole milk
    1 teaspoon cinnamon powder
    1 teaspoon ginger
    1 cup crumbled ginger cookie

Directions

  1. In a mixer bowl, whip the heavy cream with the confectionery sugar; start at a slow speed, then increase speed to make the mix firmer, but do not mix for more than 5-6 minutes.
  2. Refrigerate the whipped cream for about two hours.
  3. In another bowl, add all the other ingredients except the crumbled ginger cookie and mix at medium speed for about five minutes.
  4. Chose a medium high 12 oz. clear glass and layer in the pumpkin mousse, add the crumbled ginger cookie, add a layer of whipped cream, and add a final layer of the mousse.
  5. Add cookie on top to decorate.
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