1 15-oz can pumpkin puree

1 cup plus 2 cups chilled heavy cream

3/4 cup granulated sugar

3/4 teaspoon cinnamon

1/4 teaspoon nutmet

1/8 teaspoon salt

1 1/2 teaspoons vanilla extract

In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmet. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.

Whip the remaining 2 cups chilled cream into peaks. Gently stir 1/2 cup of the chilled pumpkin mixture into the whipped cream. Once the 1/2 cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled.

Searve with:
Whipped Cream
Vannila waffers and pecans blended into crust
Chocolate waffers blended into crust
Carmel pecan topping