Pumpkin Mousse

• FOR THE WHIPPED CREAM:
• 16 ounces, fluid Heavy Cream
• 1/4 cups Powdered Sugar
• FOR THE PUMPKIN MOUSSE:
• 8 ounces, weight Cream Cheese
• 1/4 cups White Sugar
• 15 ounces, weight Pumpkin Puree
• 3-1/2 ounces, weight Vanilla Pudding Mix
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ginger
• 1/2 teaspoons Allspice
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cloves, Ground
• 1 cup Milk

1. For the whipped cream:
2. Put a large mixing bowl in the freezer to chill.
3. Using a mixer, whip heavy cream for 3-5 minutes in chilled bowl. It should begin to thicken. Add powdered sugar. Mix until combined. The whipped cream should now hold its shape.
4. Spoon whipped cream into a bowl. Refrigerate until ready to use.
5. For the pumpkin mousse:
6. Using a hand mixer, beat cream cheese until smooth. Add white sugar, beating until well combined. Add pumpkin puree, vanilla pudding mix, and spices. Mix well.
7. Slowly add milk, beating as you add it in. Fold in 1 3/4 cups of the whipped cream.
8. Spoon 1/2 cup of pumpkin mousse into small bowls. Add remaining mousse to each of the bowls. Top with remaining whipped cream.
9. Refrigerate until ready to serve.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-mousse-3/ (may not work)