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pumpkin mousse

pumpkin mousse | photo by: James PadillaThis recipe can easily be doubled for entertaining. It’s a light and delicious dessert that’s a great alternative to a pumpkin pie. You can serve the mousse after it cools, but it’s better if you can refrigerate it overnight as the flavors will intensify.

3/4 cup heavy whipping cream, divided
1/2 15-ounce can pumpkin purée
1/4 cup sugar, plus 1 tablespoon
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg yolk
1/2 package unflavored gelatin
2 tablespoons cold water
1/2 teaspoon vanilla

Ginger cookies, for serving

1. In a heat-proof bowl set over simmering water, heat 1/4 cup cream, pumpkin, 1/4 cup sugar, cinnamon and nutmeg until hot, about 5-7 minutes.
2. In a small bowl, whisk egg yolk. Add some of the hot pumpkin mixture to egg yolk and whisk to combine. Pour egg-pumpkin mixture back to bowl over simmering water. Stir to combine. Heat mixture for another 5-7 minutes, until mixture begins to thicken (continue to stir so eggs do not scramble).
3. In a small bowl, dissolve gelatin in water, stirring to combine. Add gelatin to pumpkin mixture and stir until incorporated. Set bowl aside and allow to cool. When cooled, transfer to serving dishes, cover and refrigerate overnight.
4. To serve, whip 1/2 cup cream with an electric mixer until medium peaks form. Add 1 tablespoon sugar and vanilla and continue to beat until stiff peaks form. Top mousse with whipped cream and crumbled ginger cookies and serve.

Serves 2-3.

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