Well, it’s official. It is November and Halloween is behind us. Time to move onto Thanksgiving. Just because we left Halloween behind us doesn’t mean we have left pumpkin season. {Thank goodness, because its way too soon to break up with pumpkins for the year.}

Now, I have to be honest…I don’t really care for pumpkin pie.  I am not really sure why either.  I used to think {when I was a kid} that I didn’t like pumpkin.  Thank goodness as an adult I had the good sense to realize that wasn’t the case.  I actually quite like other pumpkin desserts, like this Pumpkin Mousse.  It is light and airy with a delicious spiced pumpkin flavor.  It is a perfect dessert for those of us that don’t love pumpkin pie.  Plus, I think it would make an excellent dessert on Thanksgiving.  Because really, after filling up on turkey with all the trimmings, who has room for a big piece of pie anyway?

Spiced Pumpkin Mousse

Ingredients:

1-1/2 teaspoons unflavored gelatin
4-1/2 teaspoons cold water
3 egg yolks
3/4 cup sugar
1-1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1-1/2 cups heavy whipping cream
1-1/2 teaspoons vanilla extract
18 gingersnap cookies, divided

Directions:

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes.

Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.

In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.

Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

*Recipe from Taste of Home Oct/Nov 2008