Pumpkin Mousse

INGREDIENTS

– 1 (29 to 30-ounce) can (3 cups) pumpkin pie filling – 1 1/2 cups (354 ml) heavy whipping cream, cold Optional garnishes: – 1/4 cup prepared whipped cream – 1 tablespoon pumpkin seed – Ground cinnamon, for dusting – 1 pinch sea salt flake

PROCESS

Place a fine-mesh strainer over a bowl and add the pumpkin pie filling to the strainer. Let the excess liquid drip off for 5 minutes.

Once it’s done draining, add the strained pie filling to a clean bowl.

Add the whipping cream to a large bowl or the bowl of a stand mixer. Use an electric mixer with beater attachment(s) to whip to stiff peaks 

When you remove a beater, the whipped cream should stand at a point without completely falling over. This will take a couple of minutes. 

Mix a few spoonfuls of whipped cream into the pumpkin pie filling until mixed. It will loosen the pumpkin mixture.  

Transfer the pumpkin pie filling to the whipped cream bowl and gently fold with a rubber spatula until incorporated. Be careful not to deflate the whipped cream.

Serve mousse in individual or large servings. Put one on a counter-top kitchen towel.  

Tap several times to remove bubbles and smooth the top. Repeat with additional dishes. Smooth the tops with a spoon if needed.  

Refrigerate for at least 1 hour or up to 24 hours. Sprinkle cinnamon and extra whipped cream over top before serving.   

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