Pumpkin Mousse

Pumpkin is one of the quintessential flavors of fall. It's great in breads, pancakes, pies, cookies, ice cream and the list goes on. Here is a pumpkin mousse recipe that I think you'll enjoy. It is super easy to make and you can whip it up in no time. 

Pumpkin Mousse



1 (15-ounce) can pumpkin pie filling 

3 cups heavy cream


1/3 cup sugar

1Tablespoon Vanilla Bean Paste

Ginger Snaps for garnish 

Whip the the cream with the vanilla bean paste and the sugar until soft peaks form. Reserve 1/2 cup aside in the refrigerator. Gently fold the rest of the whipped cream into the pumpkin. Pour into serving dishes, cover with plastic wrap and chill for an hour. When you are ready to serve, garnish with small dollop of the reserved whipping cream and sprinkle with the finely crumbled ginger snaps.

Makes 8-10 servings

I am a huge fan of the Pioneer Women. When her dinnerware line came out I fell in love with her her Adeline dessert cups. Aren't they a pretty and festive way to serve the mousse? And the salad plate underneath is from her Cowgirl Lace dinnerware set. Together they make the mousse stand out in such a lovely way.