- 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.