Description
A velvety and delightful dessert that blends the earthy sweetness of pumpkin with warm spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree (fresh or canned)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Chill mixing bowl and beaters in the freezer for 10-15 minutes.
- In a medium bowl, blend pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract.
- Gently whisk in the eggs until smooth.
- In the chilled bowl, whip heavy cream until soft peaks form.
- Fold a scoop of whipped cream into the pumpkin mixture, then fold the pumpkin base into the remaining whipped cream until just combined.
- Spoon mixture into serving glasses and refrigerate for at least 2-3 hours.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Notes
For a dairy-free version, use coconut cream instead of heavy cream. Maple syrup can substitute granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: pumpkin, dessert, mousse, fall recipes, Thanksgiving dessert