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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I have not had this, but my thought is to top my chocolate cheesecake with a dollop of pumpkin mousse on Thanksgiving. Ingredients:
1 (15 ounce) can pumpkin |
3 cups heavy cream |
3/4 cup superfine sugar |
1/2 teaspoon pumpkin pie spice |
1 tablespoon vanilla extract |
ginger snaps, for garnish |
Directions:
1. Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
2. Simmer over medium heat for 5 minutes. Cool fully.
3. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
4. Pour into a serving dish and crumble the ginger snaps over top before serving.
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