Pumpkin Mousse ~ Fall Comfort

Below are the seven pumpkin dessert recipes posted to my blog this week:

Harvest Pumpkin Scones ~ Fall Comfort

Pumpkin Caramel Bars with bacon ~ Fall Comfort

Salted Pumpkin Caramels – Harvest Comfort

Pumpkin Brownies ~ Fall Comfort

Pumpkin Mousse ~ Fall Comfort

Lace Cookie Sandwich with Pumpkin Mousse ~ Fall Comfort

Pumpkin Chocolate Cake

For as much as I enjoy baking, there are times when I’m too busy to bake.

When I need a dessert for a dinner party and not much time to

spare in the kitchen baking, a‘no fuss’ dessert is essential.

This recipe is so simple, and involves PUMPKIN!

Perfect for the fall holiday time too.

Pumpkin Mousse can be served as is, or accompanied with cookies,

poundcake, topped with shaved chocolate or candied nuts etc.

I serve the Pumpkin Mousse in a v-shaped glass and add a Lace Cookie.

It’s simple, classy and delicious. I’ll be posting the Lace Cookie recipe tomorrow, 10/21.

Let’s cook…off to the kitchen.

Pumpkin Mousse ~ Fall Comfort

By Rebecca Franklin (About.com Guide)

Adapted by Carmen Ortiz of Baking is my Zen

Prep Time: 1 hour, 10 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 15 minutes

Makes 8 Servings

Ingredients

1 (15-oz) can pumpkin puree

1 cup heavy cream

¾ cup granulated sugar

¾ teaspoon cinnamon

¼ teaspoon pumpkin spice

Pinch kosher salt

1 ½ teaspoons vanilla extract

2 cups chilled heavy cream

DIRECTIONS

1.      PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.

2.      Bring mixture to a gentle simmer, stirring frequently for 5 minutes.

3.      Remove pan from heat.

4.      Stir in vanilla extract.

5.      Chill at least 1 hour before preparing the mousse.

6.      PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)

7.      Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.

8.      GENTLY FOLD in the remaining pumpkin.

9.      Serve chilled.

RECIPE PHOTO TUTORIAL

BY CARMEN ORTIZ OF BAKING IS MY ZEN

Pumpkin Mousse ~ Fall Comfort
By Rebecca Franklin (About.com Guide)

Adapted by Carmen Ortiz of Baking is my Zen

PREPARING PUMPKIN MIXTURE:

In a medium saucepan, stir together the pumpkin puree,

1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.

Bring mixture to a gentle simmer,

stirring frequently for 5 minutes.

Remove pan from heat.

Stir in vanilla extract.

Chill at least 1 hour before preparing the mousse.

OPTIONAL TIP:

To speed chilling: Put ice in a bowl.

Place bowl of pumpkin mixture over ice.

Place in fridge to chill.

PREPARING THE MOUSSE:

 Whip 2 cups chilled heavy cream into peaks.

(note: do not overbeat or it will turn to butter)

Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture

 into the whipped cream until almost incorporated.

GENTLY FOLD in the remaining pumpkin.

Serve chilled.

Pumpkin Mousse is a delightful dessert...

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul