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Quick and Easy Pumpkin Mousse

Reviewed: Nov. 22, 2012
This recipe was absolutely *sinful* and I truly do not say that about many recipes, especially deserts because I'm more of a savory lover. ******This recipe requires REGULAR sized Marshmellows for anyone just as confused as I was****** I made a double batch to go along side a Thanksgiving feast. If you were just making a desert for a normal dinner night, or to host a few friends over, then a single batch will do you just fine for about 6 people. Remember though- this was sinfully good so you might want to do a double anyway for second helpings and take aways. Tips: ~When combining marshmellows, pumpkin and milk in saucepan Stir Stir Stir. Seriously- don't leave the stove, just stand there and stir on really low heat for 5-10 minutes. It will stick, it will burn, it will lump if you don't. ~Even when this mixture is cooling stop to stir it every minute or so to avoid the "pudding skin" effect which will lump up your mix. ~I used less than an 1/8 tsp of Clove, Nutmeg and Cinnamon for mixture for a double batch. ~This recipe is PLENTY sweet from the Marshmellows. I did as recipe stated and used the Conf. sugar in my whipped cream and I have to say it simply wasn't necessary. If anything it made the mouse just a touch too sweet so either put less of it or skip it all together. This recipe was super easy to make, quick, cheap and decadent. It's something I will make again and again in a pinch. Very light and fluffy- tastes just like pumpkin pie.
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