Ingredients:

1 cup pumpkin puree
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
Whipped cream, for topping (optional)
Crushed graham crackers, for garnish (optional)

Directions:

Prepare the Pumpkin Mixture:

In a medium mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until smooth and well blended. Set aside.
Whip the Cream:

In a separate bowl, using an electric mixer, beat the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form. Be careful not to overbeat.
Fold and Combine:

Gently fold the whipped cream into the pumpkin mixture in three additions. Fold carefully to keep the mixture light and fluffy.
Chill the Mousse:

Spoon the pumpkin mousse into serving dishes and refrigerate for at least 2 hours, or until well chilled and set.
Serve:

Before serving, top with a dollop of whipped cream and a sprinkle of crushed graham crackers, if desired. Enjoy this light and airy pumpkin mousse as a delightful fall treat!
Prep Time: 15 minutes | Chill Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: Approx. 180 kcal per serving | Servings: 4 servings