Sweet Treat of the Week: Pumpkin Pie Mousse

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.

Pumpkin Pie Mousse (Courtesy of one of my past Food Network faves, Dave Lieberman.)

Here's what you'll need:

1 (15-ounce) can pumpkin

3 cups heavy cream

3/4 cup granulated sugar

1/2 teaspoon pumpkin pie spice

1 tablespoon vanilla extract

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!