| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (15-ounce) can pumpkin
- 3 cups heavy cream
- 3/4 cup superfine sugar
- 1/2 teaspoon pumpkin pie spice
- 1 tablespoon vanilla extract
- Ginger snaps, for garnish
Instructions
- Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
- Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 321 |
| Total Fat | 27 g |
| Saturated Fat | 17 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 2 g |
| Cholesterol | 98 mg |
| Sodium | 30 mg |
Reviews
No.
I made the recipe as written. Make the changes others have suggested. It needed more pumpkin taste and more spice. I served in wide champagne glasses and it looked pretty by the taster was disappointing.
This was so simple to make and very elegant! More than,that, it tasted great! I like my pumpkin a bit more spicy, so I added a bit more ground ginger after I mixed the recipe as instructed. I suggest tasting it to see if you want more cinnamon or whatever. The recipe was totally fine as written too.
This was really good! I opted to make it a day in advance. I adjusted the powdered sugar to 1 cup. I also used about 2 1/2 tsp of pumpkin pie spice (I was emptying the container and wasn’t precise). I also added some cinnamon & vanilla. For the topping, I used my KA mini-chopper to make fine ginger snap cookie crumbles to sprinkle on top. I divided it into 8 2-cup Pyrex dishes, which were about half-full. I will be adding this to our regular holiday menu rotation from now on.
Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain. but the main problem is that it is completely runny.
I made this and found that it DID need some more oomph. I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn’t bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger.
I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it – you will love it too.
Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar
Nice recipe. I added some cinnamon and a little vanilla. Put a dollop of whipped cream on top and grate the ginger snaps with a zester for a nice presentation.
I wanted to make a pumpkin pie like appitizer for an event that is catered by my work so I test drove this recipe and people loved it!! I made the mousse with only 1/2 cup of sugar instead of the 3/4 and I used less of the whip cream to fold in because I wanted it a little more dense. I made a carmel whip cream and a graham cracker and pecan crumble to go on top! I can’t wait to see how everybody like’s it !