Pumpkin Mousse


3 oz. cream cheese, softened
1 c. honey or fine bar sugar
2 c. cooked, drained mashed pumpkin
or 1 can #1 size pumpkin
2 tbsp. brandy
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 c. almonds
1 c. whip cream plus some for topping


Beat cheese and honey. Mix in pumpkin. Add brandy and spices. Whip cream until stiff; fold into mix. Pour into 8 inch springform pan. Freeze until firm. Top with whip cream and almonds.


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