Since fall has nearly arrived, I have begun my plan for consuming as much pumpkin as possible, which includes this recipe for Quick Pumpkin Pie that I just created!  When you don’t have the time to bake a pumpkin pie, try this recipe at home instead.   Served with a few broken graham cracker pieces and a dollop of crème fraiche, I find it does a fine job of substituting my favorite all-American pie.

Quick Pumpkin Mousse
Yield: 3 cups

1/2 cup Heavy Cream
1.5 cups Roasted Pumpkin Puree
Ground Cinnamon
Nutmeg—Freshly Grated
Dark Brown Sugar
Pinch Salt

• Whip the heavy cream to medium peaks.  Set aside.
• Place Roasted Pumpkin Puree in a medium-sized mixing bowl.
• Whisk in ground spices and dark brown sugar to taste—start with a small amount because you can always add more.
• Once the pumpkin puree is flavored to your liking, gently fold in the whipped cream.

Filed Under: FUN Kid Food Talk!, Food Talk