Delicious, creamy pumpkin mousse is the perfect fall dessert. I love serving it this time of year because I can make it a day in advance!
A delicate, creamy pumpkin mousse, flavored with vanilla and cinnamon. One of its big advantages is that you can make it in advance.
When it comes to pumpkin desserts, we almost always think of pumpkin pie. But there are other, more interesting options. This delicious pumpkin mousse is one of them.
Mousse in general is one of my favorite desserts. I love its airy texture. This pumpkin mousse is incredibly light and airy. So is this chocolate mousse, if you’re into chocolate. 🙂
- 1 (15 oz can) pure pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 4 tablespoons granulated sweetener of choice (sugar or a low carb substitute)
- 1/4 cup heavy cream
- 1 tablespoon granulated sweetener of choice (sugar or a low carb substitute)
- 1/4 teaspoon ground cinnamon
- In a large bowl, use a hand whisk to whisk together the pumpkin, cinnamon and vanilla.
- In a medium bowl, use an electric hand whisk to beat the heavy cream with the sweetener until soft peaks form.
- Prepare the topping: In a small bowl, use an electric hand whisk to beat the heavy cream with the sweetener until soft peaks form. Cover with a plastic wrap and refrigerate.
- Use a rubber spatula to gently fold the whipped cream into the pumpkin puree.
- Divide evenly among six small dessert bowls. Refrigerate for 1 hour.
- When ready to serve, top with a dollop of whipped cream and a sprinkle of cinnamon and serve.
1. Nutrition info assumes sweetener used is low carb. When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.
2. Leftovers keep well for a couple of days in the fridge, covered. In fact, the mousse is creamier on the second day, probably because the pumpkin and cream have more time to meld, so if possible, I would suggest making this pumpkin mousse a day in advance.