This pumpkin mousse really has it all: Wonderfully rich and creamy, it's fancy as this describes, but so easy to make. It only takes two ingredients and comes together in 10 minutes or less so there's no cooking involved and it's ready. It also feeds a small crowd.
For two ingredient pumpkin mousse, canned pumpkin pie filling and whipping cream will be all you need. Pumpkin pie filling premade comes in convenient cups in prepackaged pumpkin pie filling that you can grab next time you are out and about during autumn, but they are already seasoned with warm vanilla, sweetener, spice, and salt. This is the perfect quick fix for this recipe.
It's such a simple recipe that lends itself very well to making ahead because you really do have to chill it in the fridge for at least an hour. But it's worked enough for a weeknight and elevated enough for a dinner party. Served with a heavy meal, I can imagine serving it at Thanksgiving. It's even easy for kids to make and it's so easy.
No Pumpkin Pie Filling? No Problem!
If you don't have pumpkin pie filling on hand, plain pumpkin purée works instead. If you don't have an exact amount in mind, you can add 2 1/2 teaspoons of pumpkin spice or 1 teaspoon of cinnamon, 1/2 teaspoon ground clove, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, and 1/4 teaspoon ground ginger. Add 1 tablespoon vanilla, 1/4 cup packed brown sugar, and a good pinch of salt, too. Comb it together till well blended and finish the recipe as directed.
Optional Additions
This simple mousse is just as perfect as it is sweet and spiced as is, but it's fairly easy to twinge. Here are a few ideas:
- Fold the pumpkin filling and whip cream together, then add 1 tablespoon dark rum or brandy to mixture.
- Sweetened canned pumpkin pie filling is ready to go. If you are not counting the sweetness maple syrup brings to the mousse, add 2 tablespoons of maple syrup in the mixture while you are folding.
- Or add a teaspoon of vanilla extract to get more vanilla flavour.
- You can only add an extra pinch of salt. Another thing: I also like to sprinkle sea salt flakes on top just before serving.
Make It Ahead
It really is a wonderful make-ahead dessert. You take the mousse out of the blender and then prepare the mousse and put it in your serving dish(es), cover and put it in the fridge for an hour or overnight. The pumpkin mousse can be made up to 24 hours in advance and tastes even better if it's refrigerated a few hours.
How to Serve
The mousse is very good in itself but a modest presentation puts it in the frame. Some crushed biscuits, a dusting of cinnamon, a few toasted pumpkin seeds, or some sea salt flakes; some more whipped cream on the top.
I really dig serving pumpkin mousse in a giant bowl/platter and letting the guests eat the mousse from their own dessert bowl when they're ready. Or you can break the mousse mixture up into glasses or bowls before refrigerating.
