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I am addicted to cooking and baking. I love to find and make delicious recipes. Sometimes I create my own and I post them here. Other times I find a recipe and adapt it. I have posted those recipes here as well. Enjoy.

Thursday, October 4, 2012

PUMPKIN MOUSSE


Pumpkin Mousse (from page 61 of Pillsbury’s Baking for the Holidays)

Makes 8 servings
Prep time 10 minutes

1 ½ cups whipping cream
1 package (3 oz.) cream cheese, softened
¾ cup packed brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 pouch (2 bars) pecan crunchy granola bars (from  8.9 oz box) – or just use pecan pieces (finely chopped pecans) from Trader Joes
8 candy pumpkins, if desired

-          In large bowl, beat whipping cream with electric mixer on high speed until soft peaks form; refrigerate
-          In medium bowl, beat cream cheese, brown sugar, pumpkin pie spice and salt with electric mixer on medium speed about 2 minutes, scraping bowl occasionally, until smooth and creamy.  On low speed beat in pumpkin, scraping bowl occasionally.
-          Using rubber spatula, gently fold 2 cups of the whipped cream into pumpkin mixture.  Spoon mousse into 8 individual dessert dishes.
-          To serve, spoon dollop of remaining whipped cream onto each serving.  Coarsely crust granola bars; sprinkle over each serving.  Garnish with candy pumpkins.

To make ahead, spoon the mousse into dessert dishes and refrigerate no more than 3 hours.  Wait until just before to top with granola (or nuts) and whipped cream.

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