How to Make Pumpkin Mousse | Easy Homemade Pumpkin Mousse Recipe No Eggs

Find and print the FULL recipe here on my website: inthekitchenwithmatt.com/pumpkin-mousse

In this episode of In The Kitchen With Matt, I will show you how to make pumpkin mousse. This easy homemade pumpkin mousse recipe has no eggs in it and doesn't involve any cooking at all. It is a great fairly healthy pumpkin dessert that is super simple to make. It can be completely sugar-free if you want. Also, this pumpkin mousse can serve as the base for a yummy no-bake pumpkin pie, or put it in some tart shells. If you like pumpkin, pumpkin pie, etc. Try out this pumpkin mousse I think you will like it! If I can do it, you can do it. Let's get started!

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Ingredients:
1 cup heavy whipping cream or use cool whip topping (lite version for even more healthy) (240ml)
3 cups cold milk (Whole, 2%, 1%, Skim, Fat-free)(720ml)
2 - 1 oz packages of Vanilla Instant pudding, Fat-Free and Sugar-free for more healthy, or use regular (3.5 oz) vanilla instant pudding (56g)
1 - 15oz can of pumpkin puree or use homemade pumpkin puree (425g)
2 tsp. pumpkin pie spice (4g)
Cinnamon or whipped cream for topping (optional)

Tools:
Bowls
Mixer - if using whipping cream and not cool whip topping
Spatula
Whisk
Serving glasses, ramekins, etc.

Homemade pumpkin puree:
If you don’t want to use canned pumpkin you can use fresh pumpkin. You will need to prepare it first:

1. Preheat the oven to 350 F/176 C.
2. Wash and dry the pumpkin. Then cut it in half and remove the seeds and the stingy pulp. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
3. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
4. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
5. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water. Now you can use it for any recipe that calls for canned pumpkin, like this mousse!

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