pumpkin pie mousse

pumpkin pie mousseI love no-bake desserts; they’re so easy to make and require minimal effort. Pumpkin pie is a treat I reserve for Thanksgiving and Christmas, but with Canadian Thanksgiving earlier this month, I decided to try something new and made a pumpkin mousse. It was deliciously light, airy, and infused with warm autumn spices—a nostalgic treat that felt just right for the season. These ingredients are most probably already in your kitchen and it was a perfect way to enjoy these classic fall food flavours!

ingredients

15 oz. can pumpkin purée (2 cups)
3/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
2 cups whipping cream

method

In a large bowl add the purée, sugar and spices. Mix with a whisk until well incorporated. In another bowl beat whipping cream until it becomes thick and stiff peaks begin to form.  Gently fold into pumpkin purée mixture.  If you want to see swirls of the purée, then do not overmix. 🙂  I reserved about half a cup of the whipped cream as a topping.

the culinary chase’s note:

Still craving a pie?  Add graham wafer crumbs mixed with melted butter to the base of each dish to take this simple dessert up a notch. Enjoy!