Ingredients
Equipment
Method
- Strain the pumpkin pie filling. Place a fine-mesh strainer over a bowl and add the pumpkin pie filling. Let the excess liquid drip off for 5 minutes.
- Once it’s done draining, add the strained pie filling to a clean bowl.
- Whip the cream. Add the whipping cream to a large bowl or the bowl of a stand mixer. Use an electric mixer with beater attachment(s) to whip to stiff peaks. When you remove a beater, the whipped cream should stand at a point without completely falling over. This will take a couple of minutes.
- Fold the mousse together. Add a couple of spoons of the whipped cream into the pumpkin pie filling and gently mix together until combined. This will loosen up the pumpkin mixture a bit.
- Transfer the pumpkin pie filling to the whipped cream bowl and use a rubber spatula to gently fold them together just until combined. Be gentle to ensure you don’t knock the air out of the whipped cream.
- Chill. Spoon the mousse into individual serving dishes or one large dish. Place one on top of a kitchen towel spread out on the counter. Tap a few times to dislodge bubbles and help smooth the top. Repeat with the other dishes. If needed, smooth the top(s) with a spoon.
- Cover and place in the fridge for at least 1 hour or up to 24 hours. If desired, top with more whipped cream and a dusting of cinnamon and serve.
Nutrition
Notes
This recipe is naturally gluten-free. For a lower-carb option, consider using a sugar-free pumpkin pie filling alternative if available and adjusting sweetness as needed.