••••PUMPKIN PIE MOUSSE••••

(Source: simplefood365.com & photos also)

••••GLUTEN FREE PUMPKIN PIE MOUSSE••••

 

 

Prep time

15 mins

Cook time

7 mins

Total time

22 mins

 

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

1. Combine the pumpkin with ½-cup of heavy cream, the sugar, and the spices in a small saucepan.
2. Heat over medium heat for seven minutes, then set it aside to cool.
3. Once the pumpkin mixture is cool, pour the remaining cream into a chilled mixer bowl.
4. Add the salt and vanilla to the bowl.
5. Whip the cream until it forms soft peaks.
6. Put the pumpkin mixture into a large bowl, then gradually fold the whipped cream into it.
7. Serve it topped with a sprinkle of cinnamon, fresh grated nutmeg or whipped cream.