Lotus Pumpkin Mousse is the ultimate thanksgiving dessert or fall treat – it’s packed with flavor and easy to make!
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I probably start pretty much every blog post by telling you how crazy excited I am for it, right? But this post is extra exciting because it’s the ultimate, perfectly delicious Thanksgiving and fall dessert and you are going to LOVE it: Lotus Pumpkin Mousse.
I originally created this recipe for a some cooking demos I did in various cities throughout the country (Email me to arrange one in your town!), and it was such a wild hit at each demo, I knew I had to share it with all of you on this blog.
Here’s the thing. Lotus mousse is good, but lotus pumpkin mousse is just miles and miles better! I’ve seen lotus paired with flavors like chocolate, which, while good with it, kinda take over. So when I had the idea to take the warm, spiced flavors of a lotus biscoff cookie and combine them with the comforting fall flavors of pumpkin, I knew it would be a winner combo.
But wait, you may be thinking to yourself. My family will never, ever touch pumpkin mousse! Not to worry – this mousse is mostly lotus flavored – the pumpkin is an undertone that really just brings all the flavors together in a fantastic way. In fact, I passed this off as lotus mousse to one picky eating family member (shhhhhh!) and they LOVED it!
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- 24 ounces parve/rich's whip or heavy whipping cream
- 1 teaspoon vanilla extract
- 1 jar (14 ounces) cookie butter or lotus spread
- ¾ - 1 cup pumpkin pie filling
- lotus cookies, crushed, optional
- In the bowl of an electric mixer fitted with a whisk attachment, beat whip until completely stiff. Add vanilla and beat to combine.
- Remove ⅓ of the whipped cream and set aside.
- Add cookie butter and pumpkin to whip in mixer bowl. Beat mixture on medium until combined and mixture is smooth.
- Pipe mousse, reserved whipped cream and lotus cookie crumbs into glasses. Store in fridge until ready to serve.
- This mousse freezes well.
- Divide mixture between two graham cracker crusts and freeze. Cut into slices and serve.
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Thanks for stopping by! Happy Thanksgiving and come back next week for chanukah recipes! -Miriam
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