Pumpkin Mousse | Website only!

You may have some canned pumpkin puree left over from the holidays?! I did and wanted to get rid of it for the season. Though we are in the new year, I made this anyway. ;-)

Treat yourself to this whimsical dessert that marries the creamy sweetness of marshmallows with the earthy warmth of pumpkin purée. Begin by melting butter and marshmallows with milk and pumpkin, stirring until smooth. After cooling, fold in whipped cream and sugar for a luscious finish. Serve elegantly in glasses, topped with extra whipped cream, shaved chocolate, and a sprinkle of pumpkin spice for a touch of charm. Perfect for a delightful end to any meal or just as a treat! 🎃🍫🍦

Ingredients

1 tablespoon butter, unsalted

160g/5.5oz marshmallows

113g/1/2c pumpkin purée (not pumpkin pie filling)

118ml/1/2c milk

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

37g/1/3c powdered sugar

236ml/1 cup heavy cream

Method

1. In a medium size saucepan, melt butter, then add marshmallow, milk, and pumpkin, stir until smooth and melted.

2. Remove from the heat and add vanilla & spice, stir to incorporate. Allow the mixture to cool completely, approximately 40 minutes.

   
   

3. In a bowl beat the cream and sugar until it forms stiff peaks.

4. Fold this into the pumpkin mixture. Pour into glasses or ramekins and chill in the refrigerator for about three hours.

Serve with additional whipped cream and maybe some shaved chocolate, dusting of pumpkin spice, sprinkles, whatever you'd like 😊

Enjoy this very simple dessert that looks elegant served in the glass.

Did you make this? Please let me know how it turned out for you.