Bourbon Pumpkin Mousse

Haven't updated the blog in a while, so here is a quick and easy recipe for fall.

Bourbon Pumpkin Mousse garnished with walnuts and honey handkerchiefs

Bourbon Pumpkin Mousse

A light and airy mousse with a hint of bourbon to liven things up.

1 Can Pumpkin Puree
1/2 Cup Sugar
2 TBSP Molasses
1 packet Gelatin
2 oz Bourbon
1 TSP Cinnamon
2 C Heavy Whipping Cream
Walnuts to garnish

Put bourbon in a heat-safe bowl, and sprinkle gelatin over the top to bloom. After 5 minutes, set bowl in a small pan of simmering water until gelatin melts.

In a food processor, combine pumpkin, sugar,  molasses and cinnamon. When gelatin is melted, add to pumpkin and continue to process until well combined and very smooth.

Beat the heavy whipping cream until it is stiff. Add about 1/4 of the whipping cream to the pumpkin and pulse to combine. This will lighten the pumpkin mixture and make folding much easier.

Fold remaining whipped cream into pumpkin, being careful not to over mix. Spoon into dishes and chill until well set. Garnish with walnuts and, if you are feeling particularly adventurous, honey handkerchiefs.