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.
