3-Ingredient Pumpkin Mousse
An easy make-ahead pumpkin mousse made with caramelized condensed milk, pumpkin puree and whipped cream.
⏱️ Prep: 40 min
Ingredients
| 400 g | sweetened condensed milk (414 ml can) | |
| 425 g | pumpkin purée | |
| 1/4 tsp | 1.3 ml | kosher salt |
| 3 cups | 720 ml | heavy cream |
Instructions
Special Equipment: 1 (2-quart) dish or 8 (8-ounce) glasses or ramekins.
- 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.
- 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.
- Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream. Do Ahead: Mousse can be made 2 days ahead; cover and chill.