Pumpkin Mousse

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Pumpkin Mousse
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Ingredients:

1 (15oz) Can Pumpkin Puree
3 Cup Heavy Cream
1 ¼ Cup Sugar
½ Teaspoon Pumpkin Pie Spice
12- 3oz shot glass (1 large glass bowl or tart shells work also)
½ cup graham cracker crumbs

Directions:

In a sauce pan over medium heat add 1 cup heavy cream, can of pumpkin puree, 1 cup of sugar and the pumpkin pie spice. Cook for 5-6 minutes, stirring until well incorporated. Allow to cool in refrigerator for 1 hour. While pumpkin base is cooling, whip the cream and remaining sugar until you have stiff peaks. Remove 1 cup of the whipped cream and set aside.

After pumpkin base has cooled, slowly fold it into the whipped cream. Fill 3oz shot glasses ¾ of the way full with the pumpkin mousse. Allow to set for 20 minutes. Before you serve, top with a dollop of the reserved whip cream and dust with graham cracker crumbs.