Description
Indulge in these creamy no-bake pumpkin mousse cups, an effortless autumn treat that delights with every luscious bite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
Instructions
- Prepare Your Ingredients: Gather all ingredients and tools—mixing bowls, a whisk or electric mixer, and serving cups or jars.
- Whip Up the Cream: In a medium bowl, pour in cold heavy whipping cream. Whisk until soft peaks form and it looks fluffy.
- Combine Pumpkin Mixture: In another bowl, mix canned pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, and vanilla extract until smooth.
- Fold It All Together: Gently fold half of the whipped cream into the pumpkin mixture until combined. Then fold in the remaining whipped cream until swirls are visible.
- Spoon Into Cups: Carefully scoop the mousse into individual serving cups or jars.
- Chill & Serve: Refrigerate for at least two hours (or overnight). Top with an extra dollop of whipped cream and a sprinkle of cinnamon before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For a dairy-free option, substitute heavy cream with coconut cream. - Add crushed ginger snaps or chocolate chips for added texture. - Store leftovers in airtight containers in the fridge for up to three days.