Pumpkin Mousse Serves 8

In medium saucepan, stir together the pumpkin, 1 c heavy cream, sugar, cinnamon, and nutmeg. Bring to gentle simmer, stirring frequently, for 5 min. Remove from heat and stir in vanilla. Chill for at least one hour. Whip remaining 2 c chilled cream into peaks. Gently stir ½ c chilled pumpkin into whipped cream. Once almost fully incorporated, fold in remaining pumpkin and dark rum. Serve chilled.

Pumpkin puree 1 15-oz can
Heavy cream 3 c chilled
Sugar ¾ c
Cinnamon ¾ tsp
Nutmeg ¼ tsp
Dark rum