In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Serve this creamy mousse with gingersnaps instead of spoons.
Recipe information
Total Time
4 hours
Yield
Serves 8
Ingredients
Special Equipment
Preparation
Step 1
Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10–12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
Step 2
Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
Step 3
Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
Do Ahead
Step 4
Mousse can be made 2 days ahead; cover and chill.
Recipe notes
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