••••GLUTEN FREE PUMPKIN PIE MOUSSE••••
Prep time
Cook time
Total time
This wasn’t what I had originally planned to share with y’all this morning, but I couldn’t keep this recipe to myself any longer. I promise you, one taste of this “perfectly” pumpkin mousse, and you’ll understand. Just…..wow.
Author: Tara Kimball
Recipe type: Dessert
Serves: 5 Cuos
Ingredients
- 2 cups canned or fresh pumpkin
- 3 cups heavy cream, divided
- ½ cup sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ ginger
- ⅛ teaspoon allspice
- 2 teaspoons vanilla
- ¼ teaspoon salt
Instructions
- Combine the pumpkin with ½-cup of heavy cream, the sugar, and the spices in a small saucepan.
- Heat over medium heat for seven minutes, then set it aside to cool.
- Once the pumpkin mixture is cool, pour the remaining cream into a chilled mixer bowl.
- Add the salt and vanilla to the bowl.
- Whip the cream until it forms soft peaks.
- Put the pumpkin mixture into a large bowl, then gradually fold the whipped cream into it.
- Serve it topped with a sprinkle of cinnamon, fresh grated nutmeg or whipped cream.
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