Pumpkin Mousse

I have not tried this recipe. I got this recipe from The Low Carb Cookbook. I plan to use Splenda brown sugar in place of the brown sugar. This is the perfect Thanksgiving dessert-but it's so delicious that you'll find it works all year long. For a special touch, use mace instead of nutmeg, or just dust the top of the mousse with powdered mace (the outer covering of the nutmeg, which has a particulary delicate flavor).

• Ready In: 15 mins
• Serves: 8

Ingredients

• 2  ounces unflavored gelatin (2 envelopes)
• 1⁄4 cup water
• 2  cups heavy cream
• 1  tablespoon vanilla extract
• 8  teaspoons Equal sugar substitute (packets)
• 1 1⁄2 cups canned pumpkin
• 1  tablespoon dark brown sugar
• 1  teaspoon cinnamon
• 1⁄2 teaspoon  grated nutmeg or 1⁄2 teaspoon mace
• 1⁄8 teaspoon allspice
• 1  tablespoon Bourbon
•  dusting mace (to garnish)

Directions

1. Sprinkle the gelatine over the water in a small bowl. Let stand 2 minutes, then microwave for 40 seconds.
2. In a small saucepan, warm 1 cup of the cream with the vanilla until it bubbles. Then stir in the pumpkin and sugar cook for 3 minutes. Add the sweetner, the spices and the bourbon.
3. Stir in the gelatine.
4. Beat the remaining cream to soft peaks and fold into the pumpkin mixture.
5. Scoop into a glass or ceramic serving bowl and refrigerate covered until ready to serve, up to 6 hours.
6. Decorate the top of the dish with sprinkled mace.