Active Time

　　40 minutes

　　Total Time

　　4 hours

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Serve this creamy mousse with gingersnaps instead of spoons.

　　

Ingredients

Serves 8

　　1 (14-ounce) can sweetened condensed milk

　　1 (15-ounce) can pumpkin purée

　　1/4 teaspoon kosher salt

　　3 cups heavy cream

　　

Special Equipment

1 (2-quart) dish or 8 (8-ounce) glasses or ramekins

　　

Step 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. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.

　　

Step 2

Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.

　　

Step 3

Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.

　　

Do Ahead

Step 4

Mousse can be made 2 days ahead; cover and chill.