Pumpkin Mousse with Ginger Snaps and Caramel Sauce

How fun are these pumpkin mousse cups?! And they make the perfect dessert for this time of year, when Halloween is on our minds! One note: This is a creamy, not stiff mousse, mostly because that's the way I prefer it (I don't use eggs, so the firmness comes of whipped cream). 

Also, I used caramel sauce and ginger snaps as my garnishes, but you can use candied walnuts or pecans, chocolate fudge sauce, chocolate-covered almonds, candy eyeballs, and more! Consider the possibilities... and have fun!

Pumpkin Mousse with Ginger Snaps and Caramel Sauce

15-ounce can pumpkin puree (not pumpkin pie filling)
14-ounce can sweetened condensed milk
2 1/2 cups heavy cream, divided
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Garnishes:

Crumbled ginger snaps

Bottled caramel sauce, warmed slightly for easy pouring if desired

In a medium saucepan, whisk together the pumpkin puree, sweetened condensed milk, 1/2 cup of the cream, brown sugar, cinnamon, and vanilla. Set the pan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer for 5 minutes, stirring frequently.
Transfer the mixture to a mixing bowl, cover with plastic wrap (let the plastic wrap touch the surface to prevent the formation of a “skin” on top). Cool for 30 minutes. Transfer to the refrigerator and chill for 2 hours (and up to 24 hours).
Whip the remaining 2 cups of heavy cream until stiff peaks form.

Fold 1 cup of the whipped cream into the pumpkin mixture. Fold all but 2/3 cup of the remaining whipped cream into the pumpkin mixture until fully incorporated.
Spoon the pumpkin mixture into 8 small dessert dishes or glasses and chill for 1 hour (and up to 24 hours).

When ready to serve, top each serving with the reserved whipped cream (pipe it on for a pretty presentation), crumbled ginger snaps and caramel sauce.

Serves 8

Photo credit: Apolonia