Pumpkin Mousse Recipe

DIRECTIONS

1. In small bowl, sprinkle gelatin over cool water, let sit 5 minutes until gelatin softens. Meanwhile, in a small skillet over medium heat, toast pumpkin pie spice 1-2 minutes until fragrant, stirring frequently. Reduce heat to low, stir in gelatin mixture and cook 1-2 minutes more until gelatin melts. Remove from heat; cool slightly, 3-5 minutes.
2. Place room temperature pumpkin purée in a large bowl. Stir warm gelatin mixture into the pumpkin until well combined.
3. In another large bowl, with an electric mixer on high, beat cold cream, sugar substitute and vanilla until soft peaks form. 
4. In three additions, use a rubber spatula to gently fold whipped cream mixture into pumpkin mixture until there are no white streaks. Divide mousse evenly into 8 dessert glasses, about 100 grams in each. Chill 2 hours. One glass as described is one serving.