Pumpkin Mousse

Everyone is talking about Pumpkin Lattes and Pumpkin Soup, but it is still 90 degrees down here in So Cal.  It's like having to watch all the pretty Fall sweaters that I purchased over two month ago just sit in the closet while I patiently wait for cold weather to roll around.  But when it comes to pumpkin, I can only be patient for so long.  So I've been spooning a chilled Pumpkin Mousse, instead.  It tastes just like pumpkin pie but without the crust.  This treat is smooth and creamy from the pumpkin puree and coconut milk but is also light and fluffy from the whipped heavy cream and vanilla pudding mix.  It's going to be hard going back to making pumpkin pie, because this took hardly any time to make and it is just as tasty.  Easy Thanksgiving, here I come.

What you'll need: serves 6, 15 min prep time

1 cup cold heavy cream

1 (15 oz) can pumpkin puree

1/2 cup coconut milk

1/2 tsp ground cinnamon + extra for garnish

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 (3.4-ounce) box vanilla pudding mix

1 tbsp coconut rum

Pecans for garnish

Either using a stand mixer or handheld mixer, whisk the heavy cream until soft peaks (1 - 2 mins).  In a separate bowl, whisk together the pumpkin puree and coconut milk.  Mix in the cinnamon, nutmeg and cloves.  Add the pudding mix and coconut rum, whisk until combined.  Fold in the whipped cream until thoroughly combined.  Cover bowl with plastic and refrigerate for at least an hour or up to four hours.  Spoon into bowls, top with a pecan and dusted cinnamon and serve cold!

Recipe adapted from here.