Pumpkin Mousse

Description
Pumpkin pie spice and vanilla extract give this dessert a mellow, rounded flavor. The mousse can also be used as a pie filling.

Ingredients
1 envelope unflavored gelatin 1/4 cup cold water 2 teaspoons pumpkin pie spice 1 can (15 ounces) pumpkin puree 1 1/2 cups heavy cream 12 packets sugar substitute 2 teaspoons vanilla extract

Directions
1. In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes until gelatin melts. Remove from heat; cool to room temperature. 2. Place pumpkin puree in a large bowl, mash with a fork to loosen. In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form. With a rubber spatula, slowly fold in cooled gelatin mixture. In three additions, gently fold whipped cream mixture into pumpkin puree. Divide mousse into 8 dessert glasses. Chill 2 hours.