Heavy whipping cream, lightly sweetened and whipped
3 cups
Canned pumpkin puree
435g
Brown sugar
1/4 cup
Vanilla extract
1 tsp
Cinnamon
2 tsp
Pumpkin spice
1 tsp
Heavy whipping cream, whipped
1 cup
Powdered ginger, more to taste
1/2 tsp
Belvoir Farm Ginger Beer
2-3 tbsp
To make the Pumpkin Mousse, place the whipped cream into the bowl.
In a separate bowl add pumpkin puree and remaining ingredients and whisk together. Season to taste.
Using a rubber spatula, gently fold in the seasoned pumpkin puree to the heavy cream until fully incorporated and smooth.
Spoon or pipe the mousse into serving cups or trifle cups. Set aside in the fridge.
To make the Ginger Beer-infused whipped cream topping,combine remaining whipped cream with belvoir ginger beer and powdered ginger in a small bowl.
Top each serving of pumpkin mousse with a dollop of the ginger beer-infused whipped cream. Serve immediately and enjoy the gentle ginger kick with each creamy, spiced bite!
Don’t forget to tag us in your bakes!
