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.