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Creamy Pumpkin Mini Mousses
From Petite Sweets, by Beatrice Ojakangas

If you are trying to think of something different for dessert at Thanksgiving, here's an idea. Yummy, creamy, and spicy, these little mousses are perfect for any autumn meal. Besides that, they don't require baking, although they do require at least a few hours of chilling.


1-1/2 cups powdered sugar
1 (8-ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoon pure vanilla extract
1-1/2 teaspoons pumpkin pie spice*
1 (15-ounce) can pumpkin puree
1/2 cup whipping cream, whipped
Whipped cream and finely chopped toasted pecans (for garnish)


In a mixing bowl, combine the powdered sugar, cream cheese, butter, vanilla extract, and spice. Beat with a hand mixer until light and fluffy. Add the pumpkin puree and mix until blended. Fold in the whipped cream.

Divide the mixture between 24 (2-ounce) ramekins, cups, or shot glasses. Chill 4 hours to overnight. Top with a small dollop of whipped cream and a sprinkle of toasted pecans before serving.

*If you don't have pumpkin pie spice, substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and 1/8 teaspoon ground cloves.

Yield: Makes 20 (2-ounce) servings

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