Welcome Fall!

Yes, it's that exciting time of year when we pull out our pumpkin candles, halloween decorations, and most importantly stock up on the canned pumpkin like it's going out of style.  This is my most favorite time of year.  It's the beginning of the holiday season;  It is when cardigans are the perfect attire, and it's time for baking everything in sight.  There is something about being in the kitchen during this time of year that is absolutely wonderful.

I decided to try something a little different to start out the fall season, but don't worry it still involves that canned pumpkin you've been dying to crack open.  This is what I call deliciousness in a bowl, pumpkin pie without the crust, and Autumn in your mouth:  Pumpkin Pie mousse.

My pumpkin pie mousse is easy to make but very delicious!

Pumpkin Pie Mousse
1 cup of heavy cream plus 2 cups
1 (15 oz) can of pureed pumpkin
1/2 cup of sugar
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of cloves
1 teaspoon of vanilla
1/4 teaspoon of salt

For topping:
1/2 cup of oats
1/4 cup of flour
1/4 cup of brown sugar
1/4 cup of sugar
1/4 cup of dried cranberries
3 Tablespoons of melted butter

For the mousse:

Combine 1 cup of the heavy cream, the can of pumpkin, sugar, cinnamon, ginger, cloves, vanilla, and salt in a medium saucepan.  Cook on low heat until the mixture starts to bubble slowly.  Take off heat.

In another bowl, beat the 2 cups of heavy cream until it looks like whipped cream.

Once the pumpkin mixture is cooled, fold into the heavy cream mixture until combined.  Place into serving dishes and refrigerate.

For the topping:

Combine the oats, flour, both sugars, cranberries, and butter in a bowl until the mixture is crumbly.  Bake on foil in a 325 degree preheated oven until brown.

Once cooled sprinkle on mousse. Yum.

**Tip 1: If you want to save time, skip the step of beating the 2 cups of heavy cream and just buy one large cool whip container.  Use the cool whip in place of the beaten heavy cream:)

**Tip 2: The topping mixture made for the mousse, is also great on yogurt or ice cream... not just mousse:))

Topping adapted from: Disney Parks Blog from the Walt Disney World Food and Wine Fest