Pumpkin Mousse with Whipped Cream

Serves 8
1½ tsp unflavored gelatin
1½ TBSP cold water
15 oz pumpkin puree, fresh or canned
6 TBSP packed brown sugar
6 TBSP granulated sugar
¼ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp freshly grated nutmeg
¼ tsp ground ginger
1½ cups heavy cream
Whipped Cream:
½ cup heavy cream
2 TBSP maple syrup
1 TBSP confectioner's sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
1 TBSP bourbon
2½ tsp brown sugar
1 tsp vanilla
1. For the mousse: In a small bowl, sprinkle the gelatin over the cold water, stir and let soften until opaque, about 3 minutes.
2. In a saucepan over medium heat, combine the pumpkin puree, the sugars, the spices, and heat, stirring, until the sugar dissolves. Stir in the softened gelatin. Move to a large bowl and let mixture cool to room temperature.
3. Using a hand mixer, whip the 1½ cups cream to soft peaks. Using a large rubber spatula, stir one-third of the whipped cream into the puree, then fold in the remaining cream, making a mousse. Cover and refrigerate for at least 2 hours.
4. When ready to serve, portion the mousse evenly into dessert dishes. Top with your choice of whipped cream.
5. For the whipped cream: Chill a large metal bowl in the freezer for 5 minutes. Add the ½ cup cream and maple syrup (or sugar and spices or bourbon, brown sugar and vanilla) to the chilled bowl. Using a hand mixer, whip the cream mixture to medium peaks. Spoon into a pastry bag fitted with a ½-inch star tip and pipe whipped cream on mousse. Alternatively, dollop each mousse with the whipped cream.

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