Thanksgiving Pumpkin Mousse

Of course, I continue with my Pumpkin Recipe Brigade. It is two days away from Thanksgiving, after all!

One of my favorite things to make for dessert is Pumpkin Mousse. It's light, sweet and delicious -- and after a heavy meal, that's definitely welcomed.

You're gonna love it!

Ingredients: 

• 4 oz cream cheese, at room temperature
• 1 (15 oz) can Libby's Pumpkin Puree
• 1 tsp and a 1/2 tsp pumpkin pie spice (divide them up)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 1/2 cups heavy cream

Leave the bowls you will use and beaters in the fridge overnight before you make this. It will help you out a bit.


Process: 

1. Whip your heavy cream untl soft peaks form. Chill in the fridge.

2. In a large bowl, beat the cream cheese, puree, pumpkin pie spice (1 tsp), vanilla and brown sugar until creamy and smooth... little to no lumps.

3. Get your whipped cream out of the fridge and gently fold it into your wet ingredients.


Serve alone in a beautiful martini or wine glass with some toasted pecans for crunch, or add some ginger snaps in the glasses or wafer cookies. Top with remaining 1/2 tsp pumpkin pie spice and/or extra whipped cream. (Cinnamon also is great to top it with).

This is also good as a pie or cake topper. This Thanksgiving I am using this mousse to top my pumpkin cheesecake -- always a pleaser.

You can make this one day in advance too. A quick and easy recipe that will impress. Enjoy!

--Chels