Don't wanna hassle with a pie crust - This is the way to go. Serve in some cute serving bowls with a dollop of whip cream and a mint garnish and your set.
Here is your line up:
- 4 ounces cream cheese, at room temperature
- 1 (15-ounce) can pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice, divided
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 2 1/2 cups heavy cream, whipped and chilled
Let's get to mixing:
In a large bowl, using an electric hand mixer, beat the cream cheese , pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
EBM Tip: Mousse can be made a 1 day in advance.
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