Pumpkin mousse is a soft, airy dessert that makes an excellent alternative to the traditional Thanksgiving pumpkin pie. This fluffy mousse is filled with pumpkin pie spices and is perfect for serving a crowd.
In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy cream (set aside remaining heavy cream for a later step), brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5 minutes, stirring occasionally. Remove from heat, add vanilla extract, and stir to combine.
Transfer pumpkin mixture to the refrigerator for 20 minutes to cool to room temperature.
In a large bowl, add remaining 1 ½ cups of heavy cream. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
Once the pumpkin mixture has cooled, gently fold into the whipped cream until evenly incorporated. Separate mousse into individual serving containers. Refrigerate until ready to serve. Top each serving with a gingersnap cookie (or cookie crumbles) just before serving.
Once prepared, pumpkin mousse will keep for 3-4 days in a sealed container in the refrigerator. Mousse can be made ahead of time, but is best served within 1-2 days for best flavor and texture.
Crunchy additions like cookies, cookie crumbles, or graham crackers crumbs will begin to soften within 30 minutes of preparing. If a crunchy texture is desired, assemble parfaits or add toppings just before serving.
Each serving of mousse will be about a heaping ½ cup to make 10 servings.