Pumpkin Mousse Minis
servings: 24
prep time
10
total time
20
ingredients
8
Pumpkin Mousse Minis
servings: 24
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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)
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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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