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Recipes

Pumpkin Mousse Minis

servings: 24
Pumpkin Mousse Minis

prep time

10

total time

20

ingredients

8

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Pumpkin Mousse Minis

servings: 24
INGREDIENTS:
ingredients
  • 1 can (15 ounces) plain pumpkin (about 2 cups)
  • 3/4 cup pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1 cup Hood® Heavy Cream
  • 1 tsp. pure vanilla extract
  • 3 T. ginger snap cookie crumbs (about 3, 4-inch cookies)
DIRECTIONS:
directions

In a medium bowl, whisk together the pumpkin, maple syrup, cinnamon, ginger, and cloves. Mix until smooth. Set aside. 

In a large bowl of an electric mixer, beat cream with vanilla extract on high speed just until stiff peaks form. (For best results, chill the bowl and the beaters for 5 to 10 minutes before using them to whip the cream.) Set aside 1/4 cup of the whipped cream in a small bowl.

Add the remaining whipped cream to the bowl with the pumpkin mixture. Using a spatula, gently fold the whipped cream in until the mixture is uniform in color and texture. Do not stir.

Spoon 2 tablespoons of the pumpkin mousse mixture into each mini glass. Top with about 1/2 teaspoon of the reserved whipped cream and about 1/4 teaspoon of the cookie crumbs. Refrigerate until ready to serve.

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