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Thursday, October 13,2011

Cinnamon Pumpkin Mousse

By Danette Randall

Holy pumpkin patch picking! My hands are orange, and my house is freakin’ adorable.

Well, I didn’t actually pick the pumpkins, but rather picked out which pumpkins I liked. It was still hard work, OK? My hands are orange from a self-tanner gone wacky, but it fits right in with my pumpkin theme, so I’m leaving them that way.

Last week, we went with the pumpkin bread. I made about eight loaves, and still have requests rolling in. This week, we are going creamy and dreamy. Cinnamon Pumpkin Elk. No, wait, Cinnamon Pumpkin Mousse. Come on people, think about it, it’s funny.

I love mousse, especially in the fall.

It has always felt like a fall treat to me. This dessert is simple, but it satisfies all your sweet pumpkin cravings. Nutmeg and ginger are added to make it taste like the inside of a pie, and give it a bit of a kick.

This is a pumpkin lover’s dream, just the spices mentioned above and whipped cream are added to make one tasty pumpkin dessert. Sometimes the less complicated recipes like this one are the ones you desire again and again. Which makes it nice, because as I mentioned, it is a snap to make.

I like it just as it is, but one thing I notice is that sometimes people need texture or crunch in, or with, their treats. So you could whip up a butter cookie or gingersnap to serve alongside this heavenly serving of pumpkin. You could also just purchase some cookies, and make it easier on yourself. It is that busy time of year, when we all find ourselves with not enough hours in the day. I don’t think anyone will mind if you spend your time making the mousse and cheat a bit on the cookie — it is just the supporting role anyway. It’s not like anyone really cares who is starring alongside George Clooney, as long as George Clooney is front and center. Anyway, you get what I’m saying (maybe?).

Alright, I’m off to see about more self-tanning disasters. I decided orange hands weren’t enough.

Go big or go home.

Now, follow the directions, put some love into it, and invite me over when it’s done.

Cinnamon Pumpkin Mousse

1 can pure pumpkin (15- to 16-ounce can)
1/2 cup brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. ginger
1 1/2 cups whipping cream
1/2 tsp. vanilla

In large bowl, mix first five ingredients until smooth. Set aside.

In large bowl, beat whipped cream and vanilla until soft peaks form. Fold whipped cream into pumpkin mixture. Chill for an hour or longer. When ready to serve, spoon into parfait, sundae or wine glasses. Sprinkle with cinnamon. Enjoy!

Note: these are fine on their own, or nice to pair with a butter, shortbread or gingersnap cookie. You can also toast your favorite nut, and sprinkle it on the top of the mousse.

Respond: letters@boulderweekly.com

 

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