Pumpkin Mousse

Chef Paul Smith

1 (15 Ounce) can Pumpkin

3 cups heavy cream

¾ cup superfine sugar

1 tablespoon vanilla extract

Gingersnaps for garnish


Combine Pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

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