2-Ingredient Pumpkin Mousse
Ingredients
- 3 cups pumpkin pie filling
- 354 ml heavy whipping cream
- 1/4 cup whipped cream
- 1 tablespoon pumpkin seeds
- Ground cinnamon Ground cinnamon Ground cinnamon
- 1 pinch sea salt
Shop ingredients
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Instructions
- 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.,I hate kitchen waste, so I save the liquid and add it to pancake batter or smoothies.,Simply Recipes / Annika Panikker
- 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.,Simply Recipes / Annika Panikker
- Add a couple of spoons of the whipped cream into the pumpkin pie filling and gently mix together until combined. This will loosen up the pumpkin mixture a bit.,Transfer the pumpkin pie filling to the whipped cream bowl and use a rubber spatula to gently fold them together just until combined. Be gentle to ensure you don’t knock the air out of the whipped cream.,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker,Simply Recipes / Annika Panikker
- Spoon the mousse into individual serving dishes or one large dish. Place one on top of a kitchen towel spread out on the counter. Tap a few times to dislodge bubbles and help smooth the top. Repeat with the other dishes. If needed, smooth the top(s) with a spoon.,Cover and place in the fridge for at least 1 hour or up to 24 hours. If desired, top with more whipped cream and a dusting of cinnamon and serve.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Annika Panikker
Source
Original recipe: View Original