- 8
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Ingredients
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 teaspoons pumpkin pie spice
- 1 can (15 oz) pumkin puree
- 1 1/2 cup heavy cream
- 12 packets sugar substitute
- 2 teaspoons vanilla
Preparation
Step 1
In small bowl sprinkle gelatin over water, let sit 5 minutes until gelatin softens.
Meanwhile in small skillet over medium heat toast pumpkin pie spice 1 to 2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1 to 2 minutes, until gelatin melts.
Remove from heat heat; cool to room temperature.
Place pumpkin puree in a large bowl mash with a fork to loosen. In large bowl, with an electric mixer on high beat cream, sugar and vanilla until soft peeks form. With rubber spatula, slowly fold in cooled gelatin mixture. In the three additions, gently fold whipped cream mixture into pumpkin puree. Divide mousse into 8 dessert glasses. Chill 2 hours.