| Level: | Easy |
| Total: | 6 hr 25 min |
| Active: | 25 min |
| Yield: | 8 servings |
Ingredients
- One 15-ounce can pumpkin puree
- 1/3 cup sugar
- 1/4 cup honey
- 2 tablespoons sweetened condensed milk
- 1 tablespoon pumpkin spice mix
- 2 teaspoons vanilla extract
- Pinch salt
- 1 1/2 cups heavy cream
- 1 cup toffee bits or your favorite Halloween candy bar, crushed
Instructions
- Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
- In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
- Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
- To serve, top with toffee bits or your favorite candy bar.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 360 |
| Total Fat | 24 g |
| Saturated Fat | 14 g |
| Carbohydrates | 39 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 3 g |
| Cholesterol | 63 mg |
| Sodium | 47 mg |
Reviews
This sweet pumpkin mousse is FABULOUS. It is so smooth and creamy and the toffee bits is the perfect touch. I followed the directions as written. It was so easy and quick. I served it to my Red Hat group and they loved. This recipe is definitively a keeper. Thank you Nancy for sharing.
Very good, I think I need to bump up the flavor just a little but easy to make and yummy