Pumpkin Mousse Treat (Print Version)
Smooth, spice-filled pumpkin mousse with a soft finish—awesome for a chill autumn get-together or when you want something easy and wow-worthy.
# Ingredients:
→ Pumpkin Mousse Base
01 -
425 g pumpkin puree (skip pumpkin pie filling)
02 -
240 ml half and half
03 -
2 teaspoons pumpkin pie spice
04 -
50 g packed light brown sugar
05 -
192 g cheesecake flavor instant pudding mix
→ Cream Topping
06 -
225 g whipped cream or whipped topping, split up
→ Garnish (optional)
07 -
More pumpkin pie spice for dusting
# Steps:
01 -
Spoon or pipe whatever whipped topping you’ve got left onto each mousse. Sprinkle a bit more pie spice on top and dig in.
02 -
Scoop your mousse evenly into eight serving glasses or bowls, or just use one big dish if that’s easier. Wrap it up and chill in the fridge for at least half an hour.
03 -
Fold about 150 g (roughly 2 cups) of your whipped topping in gently. Don’t knock out the air—it gives a fluffy feel.
04 -
Pour in the pumpkin puree and half and half next. Use a mixer and make everything silky smooth, and scrape the bowl here and there so it all gets in.
05 -
Start off by mixing the pudding powder, brown sugar, and pie spice in a big bowl. Give it a good whisk until there’s no streaks left.
# Notes:
01 -
For best results, set the mousse up the day before. Keep it in the fridge—leave off the whipped cream until right before serving so it looks its best.