If you only try one new pumpkin recipe this fall, let it be my Five-Minute Pumpkin Mousse.
Don’t let the word “mousse” intimidate you because this is as easy as it gets: it takes five minutes and has five ingredients. You simply whisk together sweetened condensed milk, canned pumpkin, pumpkin pie spice, and whipped topping. Then serve it with gingersnap cookies for dipping (although the velvety mousse is delicious on its own).
I’ve created a variety of pumpkin mousse recipes over the years, but this is my best.
I gave my 3-year-old – who is hesitant to try new things – a bite and asked if she wanted another bite. She said: “I want the whole thing,” and promptly took it from my hands. She licked the bowl clean.
My husband said he could bathe in this; my mom said it was better than pumpkin pie. The rave reviews have ensued every time I make it (and I am sure you’ll get the same response).
This recipe will be a winner this holiday season. It’s even better after a few hours of refrigeration, but can be served immediately, too.
This mousse would be great at your Halloween party. Simply carve out a small pie pumpkin and fill it with mousse and serve it with Gingersnap cookies.
Five-Minute Pumpkin Mousse
Makes 20 (2-ounce) servings
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin puree
1 teaspoon pumpkin pie spice
1 (8-ounce) tub of whipped topping, defrosted
Mini Gingersnap cookies to garnish
Beat or stir together sweetened condensed milk, pumpkin, pumpkin pie spice and whipped topping, until combined.
Pour mixture into 2-ounce glasses and top with a gingersnap cookie. Serve immediately.
Other serving options: If you have a smaller crowd and want to serve larger portions, you can serve pumpkin mousse in wine glasses with or without a cookie. You can also crumble cookies and put them on top.
Thank you for the recent likes, Juliana! -Moira
Making it today and again for Thanksgiving! So yummy!
So glad you liked it! I am making it for Thanksgiving, too.