No-Fuss Sweet Potato Pumpkin Mousse

  • Yield 6 servings

There’s no cooking, no whipping and no fuss with the pumpkin mousse, and yet the results are as creamy and decadent as a confection that took hours to prepare.


1 (15-ounce) can cut sweet potatoes in syrup, drained (1/4 cup syrup reserved)
1 (15-ounce) can 100% pure pumpkin puree
1/4 cup honey
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
2 cups sweetened whipped cream or whipped dessert topping


  1. Purée sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
  2. Fold in the whipped cream (don’t over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.



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