It was that time of year again where turkey, cranberries, sweet potatoes and pumpkin come out to play. This year my Thanksgiving was going to be solo therefore I certainly didn’t need dinner for six. But I could make dinner for me, myself, and the occasional I for that day plus a few random other days the next week or so. So the turkey tenderloin, potatoes and squash were roasted and stuffed. The sweet potatoes were deliciously mixed into a sweet spicy casserole and biscuits, green beans and cranberry apple compote were prepared. But what about dessert? My biggest difficulty will always be my sweet tooth. I do not need to have an entire pumpkin or apple pie in my home. It will be eaten. All. By. Me. My solution was not low fat. I cannot say it was low calorie. But it was low in sugar, high on taste and small in size.
I decided on Pumpkin Mousse – a fluffy concoction with brown sugar and spice with a touch of gingersnap crumbs. After having made my whipped cream frosting and debating flavoring options with at least half my Facebook friends, why wouldn’t it convert to a mousse? It is easily made with a hand mixer and can be made and frozen in advance.
- 4 oz. Cream Cheese, softened
- 1/2 c. Brown Sugar
- 1/4 t. Ginger
- 1/4 t. Cinnamon
- 1/4 t. Allspice
- 1/4 t. Cardamom
- 1/4. Nutmeg
- 2/3 c. Pure Pumpkin Puree
- 1 c. Heavy Whipping Cream
- 9-12 Gingersnap Cookies, crushed to crumbs
Blend the cream cheese, sugar and spices until light and fluffy. Slowly add the puree to create a smooth mixture (too fast or early and the mix will have cream cheese lumps – my mistake). Slowly add the whipping cream and whip on high until stiff peaks form. Spoon cookie crumbs into your choice of service vessels, dividing the crumbs between each evenly but reserving a few teaspoons for the top. Spoon or pipe the mousse on top of the crumbs and sprinkle remaining crumbs on top. Cover each container with plastic for the refrigerator if you are serving it that day or the next. Use two layers of plastic and a layer of foil if you need to freeze it for serving it farther than the next day. Thaw it in the refrigerator. Easily makes 4 servings.
Curious about my meal? Here it was:
Tarragon roasted turkey tenderloins and baby yellow potatoes; sweet potato casserole; steamed green beans; Italian sausage, apple, cranberry and roasted mushroom wild rice stuffed acorn squash; whole cranberry and apple compote; and honey butter biscuits. Pumpkin mousse for dessert.