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pumpkin spice mousse

awesome pumpkin spice mousse

Adapted from a recipe featured in Good Housekeeping

This light and creamy pumpkin dessert is the ultimate tastes-like-fall treat.

Servings 10 to 12 servings
Author Rosemary Stelmach

Ingredients

  • 1 (15-ounce) can pure pumpkin puree
  • 1 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • kosher salt
  • 3 ounces cream cheese, cubed
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened condensed milk
  • 2 cups heavy cream, cold
  • whipped cream & crushed ginger cookies, for serving

Instructions

  1. In a medium saucepan, combine the pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook over medium heat, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 minutes. 

  2. Remove from heat and stir in the cream cheese and vanilla until smooth. Transfer to a large bowl, then stir in the condensed milk. Let cool completely.

  3. Using an electric mixer, beat the heavy cream until medium peaks form. Fold into the cream cheese mixture. Chill until ready to serve. Makes 8 cups.

  4. If desired, spoon into 4-ounce jars. Serve topped off with whipped cream and crushed ginger cookies.