Pumpkin mousse

  • 1 (425g) tin pumpkin
  • 675ml double cream
  • 170g caster sugar
  • 1/2 tsp pumpkin pie spice
  • 1 tbsp vanilla essence
  • Ginger snaps, for garnish
1) Combine the pumpkin, 240ml of the cream, the sugar and spice in a medium saucepan. Simmer over a medium heat for 5 minutes. Cool fully.

2) Whip the remaining double cream with the vanilla to soft peaks and fold into the cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over the top before serving.

Rule the Kitchen with More Recipe Faves

Frozen Pumpkin Mousse Pie
Frozen Pumpkin Mousse Pie
Time
15
Serves
12
Difficulty
Med
Pumpkin mousse parfaits
Pumpkin mousse parfaits
Time
5
Serves
8
Difficulty
Med
Pumpkin Martini
Pumpkin Martini
Time
-
Serves
1
Difficulty
Easy