Regardless of the weather, the month of October requires hearty and spice-filled desserts. Apple pie, pecan pie, pumpkin pie... or how about some Pumpkin Pie Mousse? I'm not a pie person (ask my family!) so this is a great alternative to the classic pumpkin pie. It tastes light, but folks, a dessert like this can be pretty deceiving. I cringed as I poured 3 cups of heavy whipping cream into my mixer! Not only will this dessert stick to your ribs--it'll stick to your hips, thighs and butt, too. I'm just tellin' it like it is. But all things in moderation, right? Let's proceed.
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks.
Fold whipped cream into cooled pumpkin mixture.
How easy was that??
Chill and use however you see fit! I piped the mousse into some homemade brownie cups. You can make a pumpkin pie parfait by layering the mousse with MORE whipped cream and crumbled ginger snaps. Or you could make a graham cracker crust and fill it with the pumpkin pie mousse for a twist on the traditional pumpkin pie. I guess you get the picture--the possibilities are endless. Enjoy!