Last year in Martha Stewart Living magazine I saw a recipe for pumpkin mousse and always wanted to try it out but never got around to it. Recently, I got a request from a YouTube viewer to do a pumpkin recipe for fall and thought it would be the perfect time to test out the pumpkin mousse. I didn’t end up using Martha’s recipe because it called for gelatin and I didnt want to use that, but I found a recipe just as good and made some minor changes. You can definitely make this recipe in a bowl but thought it would be fun to put in small mason jars. They can act as favors and/or place cards at your next dinner party. You all know I’m a huge fan of double duty items when it comes to entertaining.
- 1 can pumpkin puree (15 oz)
- ½ can condensed milk (14 oz)
- 2 ½ cups heavy cream
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- Cool Whip
- Cinnamon Candied Pecans
- Gluten Free Graham Cracker Crumbs
- Place the pumpkin puree, condensed milk, ½ cup of heavy cream, sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat.
- Simmer for 5 minutes.
- Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap.
- Place in the refrigerator for 2 to 4 hours. You could make this part of the mixture the night before and let it chill.
- Smash cinnamon candied pecans in plastic bag with rolling pin. Set aside.
- Place the chilled pumpkin mixture and remaining 2 cups of cream into a stand mixer and whip until it thickens..
- Fill pastry bag with mousse and squeeze into mason jar. You can also just spoon it in, but you will get cleaner sides with the pastry bag.
- Add layer of graham cracker crumbs.
- Add layer of Cool Whip.
- Top off with layer of the crushed cinnamon candied pecans.
Pumpkin Mousse Recipe adapted from Spoon Fork Bacon.