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.

Description

Ingredients

• 1 envelope unflavored gelatin
• ¼ cup cold water
• 2 teaspoons pumpkin pie spice
• 1 can (15 ounces) pumpkin purée
• 1½ 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.
2. 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.
3. Remove from heat; cool to room temperature.
4. Place pumpkin puree in a large bowl, mash with a fork to loosen.
5. In large bowl, with an electric mixer on high, beat cream, sugar substitute, and vanilla until soft peaks form.
6. With a rubber spatula, slowly fold in cooled gelatin mixture.
7. In three additions, gently fold whipped cream mixture into pumpkin puree.
8. Divide mousse into 8 dessert glasses. Chill 2 hours.