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Wednesday, October 14, 2015

••••PUMPKIN PIE MOUSSE••••

(Source: simplefood365.com & photos also)

••••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: 
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.



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