Beside Pumpkin Cream Cheese Ice cream that I made for Thanksgiving party, I also made this Pumpkin Mousse Phyllo Cups. The Phyllo cups are store bought and they are ready to use. No need to bake before use. I just need to prepare the Pumpkin mousse and put them into the cups and serve right away. The pumpkin, owl and pretzel decorations are also store bought. I need to reserve my time for baking the turkey and prepare other party dishes. This is a easy Thanksgiving dessert to make. And the mousse can be prepared ahead of time.
1 (15 ounce) can pumpkin puree
½ (14 ounce) can condensed milk
1 ½ cups heavy cream, divided
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
½ (14 ounce) can condensed milk
1 ½ cups heavy cream, divided
2 tablespoons light brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
* You can substitute pumpkin pie spice for the cinnamon, nutmeg & clove
Cinnamon Whipped Cream
1 cup whipping cream
2 TBSP powdered sugar
1 tsp cinnamon
1 tsp vanilla
Instructions
Place the pumpkin puree, condensed milk, ½ cup of cream, brown sugar, cinnamon, nutmeg, and clove into a medium saucepan and stir over medium heat. Simmer for 5 minutes. Transfer the mixture to a mixing bowl and allow the mixture to cool completely and cover with plastic wrap. Place in the refrigerator for 2 to 4 hours. Once the pumpkin mixture has chilled, place the remaining 1 cup of cream in a mixing bowl on a stand mixer with a whisk attachment and whip until stiff peaks form, 3-5 minutes. You could also use a hand mixer with two beaters. Gently fold the whipped cream into the pumpkin mixture with a spatula until fully incorporated.
Place heavy cream and powdered sugar in a mixing bowl on a stand mixer and whip until stiff peaks form, 3-5 minutes. You could also use a hand mixer with two beaters. Add cinnamon and vanilla, then whip gently until incorporated.
Take phyllo shells out of the freezer to defrost about 10 minutes before assembling the mousse cups. If you want them to be extra crispy, bake at 350 degrees Fahrenheit for about 3-5 minutes, then let cool to room temperature.
Fill each cup with about a tablespoon of pumpkin mouse. Top with cinnamon whipped cream.
Recipe from: http://pearlsplusgirls.com/2013/10/pint-sized-pumpkin-cutie-pies/
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