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Pumpkin Mousse Tartlets with Cocoa Puffs Crust

Ingredients

  • 3 cups crushed Cocoa Puffs
  • 1 ½ sticks 12 tablespoons butter, melted
  • 1 cup canned pumpkin
  • 1 ½ cups heavy cream
  • cup sugar
  • ¼ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla
  • 16 mini tartlet pans

Instructions

  1. Combine crushed Cocoa Puffs and butter until the cereal is moistened. Press into tartlet pans. Bake at 350 for 10 minutes. Allow to cool before popping out of pans.
  2. In a saucepan, combine pumpkin, ½ cup heavy cream, sugar, and pumpkin pie spice. Bring to a boil, lower temperature, and allow to boil for 5 minutes. Remove from heat. Cool completely before proceeding.
  3. Beat remaining 1 cup of heavy cream and vanilla to stiff peaks. Fold in pumpkin mixture. Pipe (or spoon) the mousse into the tartlet shells. Serve cold. Make 16 tartlets.