Pumpkin Mascarpone Mousse/Frosting
This mousse was created as an optional filling and frosting for a soon to follow pumpkin coconut muffin recipe. The good news though, is that it doubles as a dessert option on its own. Now whether you choose to frost and fill muffins with it, make mini pumpkin tartlets, or serve it as this decadently sublime mousse, prepare to be delighted with its silky texture and all that delicious pumpkin pie flavor I incorporated to embrace the holiday season ahead.
Servings Prep Time
6Individual Servings 20Minutes
Servings Prep Time
6Individual Servings 20Minutes
Ingredients
Instructions
  1. Chill a metal mixing bowl in the freezer for 10 minutes
  2. When your bowl is ready place all your ingredients into the mixing bowl. With a hand mixer slowly begin to whip your ingredients together increasing the mixer speed gradually until you are whipping at the hand mixer’s highest setting. Whip until very stiff peaks are achieved.
  3. Spoon your mousse into a pastry bag with your choice of tip and pipe about 2/3 of cup into individual ramekins or serving dishes. Dust each mousse with pumpkin pie spice and top with chopped pecans. Serve immediately or chill until ready to serve.
Recipe Notes

Nutrition FactsCalculated using My Fitness Pal
Servings 6 Individual Servings (About 2/3 of a Cup Each).

*Mascarpone

Calories 244

Fat 14g, Cholesterol 81mg, Sodium 27mg, Potassium 15mg, Total Carbs 3g, Fiber 1g, Sugars 2g,
Protein 4g, Net Grams 2g

Nutrition FactsCalculated using My Fitness Pal
Servings 6 Individual Servings (About 2/3 of a Cup Each).

*Cream Cheese (Full Fat) Substitution

Calories 217

Fat 13g, Cholesterol 74mg, Sodium 154mg, Potassium 15mg, Total Carbs 4g, Fiber 1g, Sugars 3g,
Protein 4g, Net Grams 3g

 

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