Pumpkin Mousse


1 (15 Ounce) can Pumpkin
3 cups heavy cream
¾ cup superfine sugar
1 tablespoon vanilla extract
Gingersnaps for garnish


Combine Pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.

Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

Recipe by:

Paul Smith