3-Ingredient Pumpkin Mousse
A luxuriously smooth and creamy pumpkin mousse made with just sweetened condensed milk, pumpkin purée, and heavy cream. This easy dessert is perfect for fall entertaining and can be made ahead of time.
Ingredients
- •1 can sweetened condensed milk
- •1 can pumpkin purée
- •¼ teaspoon kosher salt
- •3 cups heavy cream
- •1 dish serving dish
Cooking Instructions
- 1.
Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
16 min
- 2.
Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
180 min
- 3.
Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
5 min
- 4.
Mousse can be made 2 days ahead; cover and chill.
