I really don't think there are too many ways to enjoy pumpkin. Truth be told, pumpkin themed desserts are my down fall. But what do you do when you would really like some pumpkin pie but don't feel like baking or making crust or making a huge mess? You make this, it's simple, fast, and stress free. Not to mention, gluten-free, light, and low in sugar.
Pumpkin Mousse (4 servings)
2 1/2 c. pureed pumpkin (organic canned, or do as Martha would and roast and puree your own)
4 oz. low-fat cream cheese
4 1/2 T. agave
2 1/2 T. cane sugar or the equivalent or your favorite sweetener
2 1/2 tsp cinnamon
1/4 tsp all-spice
1/4 tsp ginger
1/4 tsp salt
1/2 c. heavy whipping cream (if you'd like to top mousse with extra whipped cream double this amount and add an extra tablespoon of sugar)
1 T cane sugar
In a food processor, process cream cheese until smooth. Next, add pumpkin through salt and process until combined. Scrap down sides and whirl it again to make sure it is well combined. In a mixing bowl, beat whipping cream and sugar until it is stiff and creamy. Transfer pumpkin mixture to the mixing bowl and gently fold together pumpkin and whipped cream. Chill slightly. Serve in fancy dishes or just eat it out of the bowl. Top with extra whipped cream, crumbled gluten-free ginger cookies, or gluten-free granola.
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