Pumpkin Mousse

Heat the sweetened condensed milk on low for 10 minutes, stirring constantly until the color darkens. Add the pumpkin purée and stir until combined, bringing the mixture to a gentle boil for 2 minutes, then add the salt. Press the mixture through a fine mesh sieve to strain out any solids, then cool completely.

While the pumpkin mixture is cooling, whip the Straus Organic Heavy Whipping Cream to stiff peaks. Set aside 1/4 of the heavy whipping cream. Gently fold the pumpkin mixture into the whipped cream. Once fully combined, portion into individual serving cups and place in the refrigerator for at least three hours prior to serving.

Once the mousse has set, top each serving with a dollop of the remaining whipped cream and dust with nutmeg.