I 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. It’s 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!
Pull up a chair.
New recipes, sent straight to your inbox as soon as they’re published.
Your email stays with me. I’ll never share it, and you can unsubscribe at any time.
More from Desserts
Pumpkin Spice Pots de Crème
Everything we love about pumpkin pie, in a silky little pot. The secret is a Canadian touch.
Strawberry Rhubarb Crisp
In my family, rhubarb meant one thing: crisp. Baked every spring in my great-grandmother’s Pyrex dish, it feels like four generations are in the kitchen together.
Lemon Posset
No eggs. No gelatin. No fuss. Fresh lemon juice sets hot, sweetened cream into something between a feather-light mousse and a velvet panna cotta.