Ingredients
2 ⅔ cups heavy cream
½ cup brown sugar
½ cup granulated sugar
1 tsp vanilla
15 oz canned pumpkin puree
2 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cloves
Instructions
Place the heavy cream into the bowl of a stand mixer fitted with a whisk attachment.
Whisk on medium high speed for 30 seconds before streaming in both sugars.
Continue to whip for 6-8 minutes or until a stiff whipped cream has formed.
Add the vanilla and whisk for another minute.
Using a rubber spatula, gently fold in the pumpkin puree and spices until fully incorporated and smooth.
Spoon or pipe mousse into serving cups or trifle cups and serve.
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