2-Ingredient Pumpkin Mousse

Strain the pumpkin pie filling: Place a fine-mesh strainer over a bowl and add the pumpkin pie filling to the strainer. Let the excess liquid drip off for 5 minutes. Once it's done draining, add the strained pie filling to a clean bowl.

Meanwhile, whip the cream: Add the whipping cream to a large bowl or the bowl of a stand mixer. Use an electric mixer with beater attachment(s) to whip to stiff peaks. When you remove a beater, the whipped cream should stand at a point without completely falling over. This will take a couple of minutes.

Fold the mousse together: Add a couple of spoons of the whipped cream into the pumpkin pie filling and gently mix together until combined. This will loosen up the pumpkin mixture a bit. Transfer the pumpkin pie filling to the whipped cream bowl and use a rubber spatula to gently fold them together just until combined. Be gentle to ensure you don't knock the air out of the whipped cream.

Chill: Spoon the mousse into individual serving dishes or one large dish. Place one on top of a kitchen towel spread out on the counter. Tap a few times to dislodge bubbles and help smooth the top. Repeat with the other dishes. If needed, smooth the top(s) with a spoon. Cover and place in the fridge for at least 1 hour or up to 24 hours. If desired, top with more whipped cream and a dusting of cinnamon and serve.