- (15 oz.) canned pumpkin puree
- (2 cups (divided)) heavy cream
- (1 cup) coconut sugar
- (1 tsp) cinnamon
- (1/2 tsp) ginger
- (1/2 tsp) nutmeg
- (1/4 tsp) cloves
- (2 tsp) vanilla extract
- (1/2 tsp) sea salt
- HU chocolates to garnish (optional)
1.In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy
cream (set aside remaining heavy cream for a later step), brown sugar,
cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5
minutes, stirring occasionally. Remove from heat, add vanilla extract, and
stir to combine.
2.Transfer pumpkin mixture to the refrigerator for 20 minutes and cool to room
3.In a large bowl, add remaining 1 cup heavy cream. Whip for 2-3 minutes
until medium peaks form.
4.Once the pumpkin mixture has cooled, gently fold into the whipped cream
until evenly incorporated. Separate mousse into individual serving
containers. Refrigerate until ready to serve. Optional: top each serving with
additional whipped cream and/or HU chocolate gems before serving.