This is kind of a cheater mousse--no eggs involved. Instead, you get lightness from freshly whipped cream that's folded into a sweet, fall-spiced pumpkin base. A few tablespoons of bourbon adds a special touch.
Make this a couple days in advance and serve it in wine glasses or custard cups, topped with a sprinkle of cinnamon and some sliced or chopped nuts. (I use almonds in this photo, but pecans would be perfect, too!)
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Bourbon and Spice Pumpkin Mousse
This pumpkin pie cousin can be whipped up quickly and keeps well overnight. Serve in wine goblets or parfait glasses and garnish with toasted nuts and a cinnamon stick.
1 14oz can pumpkin puree (plain with no seasoning)
3 cups heavy cream
1/2 cup brown sugar
1/4 cup granulated white sugar
3 tablespoons bourbon
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
For garnish: toasted sliced almonds or pecans
In a medium size saucepan, combine the pumpkin, sugars, bourbon, vanilla, cinnamon, nutmeg, cardamom, and cloves. Cook for 2 minutes over medium heat until all the sugars are dissolved and the spices well incorporated. Remove from heat and pour into a large glass bowl. Place in the refrigerator for 30 minutes to chill.
Once the pumpkin is cool, whip the three cups of heavy cream until medium peaks form.
Gently fold in the whipped cream in batches until light, fluffy, and well combined. Pour into a serving dish and let chill for at least 2 hours before serving.
When ready to serve, spoon into wine goblets or parfait glasses and sprinkle with toasted nuts. Add a cinnamon stick as a decorative touch.