Pumpkin Mousse

Pumpkin Mousse


1 can (15 oz.) Pumpkin 

1/2 cup of condensed milk (You can use gluten free milk)

1 1/2 teaspoons ground cinnamon

1 1/2 cups heavy whipping cream, chilled

Ground cinnamon


1. Mix the pumpkin, condensed milk, and cinnamon in a large bowl and set aside.

2. Whip the cream in a small bowl until stiff. Add the whipped cream gently with a wooden tablespoon to the pumpkin mixture.

3. serve and refrigerate for at least 4 hours. Garnish with cinnamon powder and serve immediately.