Pumpkin Mousse

Serves: 8 - 6 ounce ramekins or serve in a large decorative clear glass bowl.

INGREDIENTS

• 3/4 cup of sugar
• 1/2 tsp. salt
• 1 tsp cinnamon
• 1/2 tsp. powdered ginger
• 1/2 tsp. ground cloves
• 1/4 tsp. nutmeg
• 1- 15 ounce can of pumpkin puree * see notes
• 2 3/4 cups of heavy whipping cream total. * 1/4 cup and 2 1/2cups

DIRECTIONS

•  mix the sugar, salt, cinnamon, ginger, nutmeg, cloves and pumpkin in a mixing bowl.
• beat in 1/4 cup of the cream
• refrigerate this mixture for about an hour
• then whisk/mix remaining cream into stiff peaks
• fold the whipped cream into the pumpkin mixture
• place in the individual ramekins or large serving bowl and refrigerate for at least 1 1/2 hours
• serve chilled

NOTES

• Some people like to mash the pumpkin puree through a sieve for a smoother texture.
• Stirring it with a whisk will also loosen up any lumps.
• This is a very, very easy and simple dessert to make
• You can crumble ginger snaps on top or add some chopped nuts.
• Picture shows additional cream and may not be typical of results. Mixture is usually a paler pumpkin color.