Pumpkin Mousse with Cinnamon Whipped Cream

These spiced mousses require no baking time, only a couple of hours to set in the fridge before they can be plopped on your Thanksgiving table for dessert!

mousse:

• 1 envelope (2 1/4 tsp.) powdered gelatin

• 1/4 cup water

• 4 eggs, separated

• 2/3 cup brown sugar

• one 15 oz. can pumpkin puree

• 1/2 tsp. salt

• 3/4 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/4 tsp. ground ginger

• 2/3 cup heavy cream

• 1/2 cup granulated sugar

cinnamon whipped cream:

• 1 1/2 cups heavy cream

• 1/4 tsp. cinnamon

• 1/4 cup confectioners' sugar

• 1/2 tsp. pure vanilla extract

1. Have 8 1/2 cup ramekins set aside and ready.

2. Pour the water into a small dish and sprinkle the gelatin over it. Set aside.

3. In a medium-sized sauce pan, whisk the yolks, brown sugar, pumpkin, salt, spices, and heavy cream until combined. Place over medium to medium high heat and, whisking constantly, cook the filling for about 10 minutes, or until slightly thickened. Remove from the heat.

4. Add the gelatin plus the water it has bloomed in and whisk to combine. Transfer the filling to a medium-sized bowl and set aside to cool to room temp (you can speed this up by placing the filling over a bowl of ice water and stir frequently).

5. Once the filling has cooled, in the bowl of a stand mixer fitted with the whisk attachment, or in a bowl with a hand mixer, beat the whites, until frothy, gradually adding the granulated sugar, and continue beating until the whites form stiff peaks. Gently fold the whites into the cooled filling.

6. Transfer the filling to the ramekins, smoothing out the tops with an offset spatula. Cover with plastic wrap and place on a cookie sheet and into the fridge to set up, about two hours.

7. Make the whipped cream: Place the cream, cinnamon, confectioners' sugar, and vanilla together in the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, Whisk the cream until medium to stiff peaks form. Generously dollop the cream on top of each ramekin; and serve with extra whipped cream on the side.

Love pumpkin? Me too! Check out my favorite recipe for these Pumpkin Cheesecake Cookies or give these light and fluffy Spiced Pumpkin Muffins a whirl!