- '1 (14-ounce) can sweetened condensed milk'
- '1 (15-ounce) can pumpkin purée'
- '1/4 teaspoon kosher salt'
- '3 cups heavy cream'
- '1 (2-quart) dish or 8 (8-ounce) glasses or ramekins'
- 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
- 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
- Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream
- Mousse can be made 2 days ahead; cover and chill
