Creamy Pumpkin Mousse is an airy, delicious whipped dessert made with pumpkin puree and heavy cream, lightly sweetened and spiced with traditional Fall flavors.
In a large mixing bowl whisk the pumpkin puree with 1/4 cup sweetener. Add vanilla, cinnamon, pumpkin pie spice, and nutmeg; whisk until well combined. Set aside.
In a separate bowl, combine the heavy cream with the remaining sweetener; using an electric mixer beat the mixture until soft peaks form.
Add the heavy cream mixture to the pumpkin mixture and, using a rubber spatula, gently fold the mixture until thoroughly incorporated. Fold, don't mix.
Divide the mousse evenly among small dessert bowls. Place in the fridge for 1 hour or until chilled.
Optionally, top with a dollop of whipped cream and a sprinkle of granola or crushed cookies.
Folding Technique: Gently fold the whipped cream into your pumpkin blend instead of mixing it. This way, you'll keep that airy texture of mousse.
Avoid the Butter Zone: When you're whipping the heavy cream, don't overdo it! Take it too far, and you'll end up with bits that resemble butter. Aim for a texture with soft, creamy peaks.
Customize: While I use ¼ cup of sweetener in my recipe, you can switch it up. Whether it's maple syrup, stevia, honey, or plain cane sugar, remember that each sweetener can alter the dish differently, so adjust your measurements as needed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.