This light, fluffy 3-ingredient alternative to pumpkin pie is a nearly no-bake dessert. The airy, Pumpkin Mousse is differs from the thick and decadent filling of a classic pumpkin pie. It’s almost cloud-like, but it has enough of the pumpkin pie essence and texture for purists to appreciate it while still being light and silky enough for enthusiasts who enjoy a spiced treat. If your kitchen is far too busy on holidays for another pie in the oven, 3-Ingredient Pumpkin Mousse is an answer to your prayers.

3-Ingredient Pumpkin Mousse

Cook time: 40 min

Chill time: 4 hours

Ingredients:

• 14 oz can sweetened condensed milk
• 15 oz can pumpkin purée
• ¼ tsp kosher salt
• 3 cups heavy cream

Instructions:

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.
2. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more.
3. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
4. Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl.
5. Transfer one-third of cream to a small bowl, cover, and chill until ready to use.
6. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture.
7. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
8. Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
9. Mousse can be made 2 days ahead; cover and chill.

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