3-Ingredient Pumpkin Mousse

I was wary of this recipe because it lacked any spices. However, it is delicious because of all the cream! I sprinkled some nutmeg on top of each serving, and that was enough spice. The 3rd cup of whipped cream is unnecessary in my opinion as the recipe is very creamy without it. This recipe makes a nice presentation for guests.

• mich8642

• Naples, FL

• 1/19/2021

So quick and easy and SOOOOO good!! Great presentation as individual servings.

• Anonymous

• Huntington Beach, CA

• 10/1/2017

Delicious, like eating a cloud! I only used two cups of cream and skipped the strainer step and it was still great. I added a dash of cinnamon, allspice and nutmeg based on the other comments.

• Lghpublish

• Worcester, Ma

• 4/10/2017

The first time I made this recipe, followed the suggestion of adding spices. I added 1 tsp cinnamon, 0.5 tsp ginger, 0.5 tsp nutmeg, scant half tsp allspice, and scant half tsp cloves. I liked the result, except that it felt very fatty on the tongue. I calculated the calories per serving and cringed. The second time I made this recipe I substituted half and half for the heavy cream that is folded into the mousse. In order to compensate for the reduced fat, I added some unflavored gelatin, adding 2 tsp gelatin to 4 tbs water, letting it soften for 15 minutes then gently heating it to dissolve the gelatin. I added the cooled, dissolved gelatin to the half and half as it was being whipped. The texture was much looser than with heavy cream, but it sets up nicely. I prefer the lighter texture of this version. On thanksgiving I served these as a dessert bar, letting people top them with toasted pecans, crushed brownie brittle, and whipped cream. It was a hit.

• katt19067

• Philadelphia, PA

• 11/28/2016

@MINGO321 The pumpkin is supposed to be cooked with the condensed milk, and the cooling step happens *after* that (it's really important because if the mixture is still hot, you'll melt the whipped cream and end up with pumpkin soup!) Doesn't matter much when you add the spices - I added them after pulling the pumpkin/milk mixture off the heat. This (modified) recipe is definitely work making!

• Anonymous

• Moscow, ID

• 11/16/2016

Could you tell me at what point you added the additional spices? Also many people said to cool the evap. milk. At what stage do you cool it, BEFORE you add the pumpkin? Thanks

• mingo321

• wa

• 10/25/2016

我昨天做了这个媳妇是谁crazy about pumpkin spice and pumpkin pie. I was a bit leery about the lack of spice, so I also added 1 tsp each cinnamon, allspice, nutmeg, and a small amount of clove. This is a delicious and light seasonal delight! I'm just writing this to agree with ALL of the other reviews except the person who is diabetic (I'm sorry you have this horrible condition.). Cool it and add some zing! You won't be disappointed.

• reelgolfer

• FL

• 10/24/2016

I made this for a weekend yoga retreat and served it with cinnamon graham crackers for dipping. For the record, yes, you do need to cool the cooked sweetened condensed milk and then fold in the whipped cream. I then tasted the mixture prior to chilling and added my own pumpkin pie spice for a little added autumn zing; cinnamon, nutmeg, clove, allspice, and ginger. KELLAN88 from Las Vegad - seriously, how is your one fork review a review. This recipe has absolutely nothing to do with your health condition and in no way does the recipe purport to be diabetic appropriate. Individuals such as yourself create a skewed overall rating for a recipe for those of us who are interested in working with the published recipes. Please go start your own blog or whatever and stop rating recipes in such a manner. Thank you.

• sookee0310

• Wisconsin

• 10/23/2016

我评级审查w 4叉平衡ome of the other "reviews" that gave it 1 or 2 forks without trying. Honestly, why would people lower the rating without even trying the recipe? Diabetes is not an excuse, make substitutions as necessary. It's unfair to the other cooks looking for a great recipe, which according to people who actually made this recipe, this is a great recipe (just add pumpkin spice). STOP LOWERING THE RATINGS IF YOU HAVEN'T TRIED THE RECIPE. Drives me crazy. Happy pumping mousse making everyone.

• karinearditi

• New York

• 10/23/2016

I made this last night when I had a friend over for dinner on short notice. It was a hit! I added about a teaspoon of pumpkin pie spice with the pumpkin and salt. I also put the sieved mixture in the refrigerator to cool before adding the whipped cream. It was very delicious, and I would definitely make it again.

• cbmulder

• Arlington, VA

• 10/23/2016

Needs some pumpkin spices and the directions should include the cooling step, but is mighty tasty.

• Anonymous

• Illinois

• 10/23/2016

Sorry, Kellan88, that you're a diabetic, but that's no reason to give the recipe one fork. That would be like someone with nut allergies giving a pecan pie recipe a one fork rating because it contains nuts. Doing so skews the rating average and gives us readers inaccurate information about how good a recipe is. I happen to be a vegetarian. Should I give all meat dishes a low rating because I need to make substitutes?

• ddistefano

• 10/23/2016

Although this sounds wonderful, being a diabetic, and with no carb or sugar grams listing, I can't even think about making this. Fresh pumpkin, grilled or baked, 2% milk, Stevia 'sugar', nutmeg, cinnamon, melted butter...mixed until super smooth....maybe....but not this particular recipe.

• Kellan88

• Las vegad

• 10/22/2016

Reading in the link below (or at least it is for me), about 5 Three-Ingredient Fall Recipes, the intro to this recipe's link mentions cooling the mixture before folding in the whipped cream. They just forgot that sentence in the directions. Whoops. The recipe sounds really good, though I'll add cinnamon and a pinch of ginger myself.

• karieeleison

• SF Bay Area

• 10/22/2016

Another question: no spices? Or are you using canned pumpkin pie filling?

• martysunderland

• Hawaii

• 10/22/2016