A passport home through dessert tonight. Pumpkin maple mousse from the Fresh Market Wisconsin cookbook — a delicious collection of recipes celebrating the food of my home state’s farm markets and roadside stands.

From Halloween to Thanksgiving I happily ride the pumpkin wave. This recipe has been hanging around my recipe box for a few years, waiting for an autumn when I’d finally remember it was there. Prompted by leftover pumpkin puree I dusted off the recipe card and set to moussing.

DSC02365ready for a cinnamon sugar-whipped cream cap

DSC02370A fearfully good treat during part one of BBC Planet Earth Would be even better with a wafer or shortbread cookie.

Pumpkin Maple Mousse [makes 4-6 servings]

Printable recipe

1 can (16 oz.) unsweetened pumpkin puree or 1 3/4 c cooked, pureed pumpkin

4 T maple syrup

2 t finely ground coffee (I used instant espresso powder)

1/2 t ground cinnamon

1/4 t ground cloves

3/4 c heavy whipping cream

5 T sugar

3/4 t vanilla

cinnamon sugar, to garnish

Chill a small, deep bowl and beaters, or the bowl of a stand mixer and the whisk attachment. Meanwhile, in a medium bowl, combine pumpkin, maple syrup, coffee/espresso powder, cinnamon and cloves.

In the chilled bowl, whip cream until soft peaks begin to form. Add sugar and vanilla and continue to beat until stiff peaks form. Reserve about 1/3 of the whipped cream for topping.

Gently fold the other 2/3 whipped cream into pumpkin mixture. Divide into dessert glasses or cups. Chill at least 1 hour. Dollop with reserved whipped cream and sprinkle with cinnamon sugar just before serving.

Adapted from Fresh Market Wisconsin

 

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