Pumpkin Mousse

So for those of you who are still daunted by making pie crust and do not like the pre made pie crusts that you can purchase in the dairy section of the grocery store, why not make some pumpkin mousse? This is so flipping good - fattening, but good.

Cream together in a bowl using a hand held mixer or a stand mixer:

• 8 oz. cream cheese - at room temperature (softened)
• 1/2 cup of white sugar
• 1/3 cup of light brown sugar

Beat the mixture on high until smooth.

Next, add in the following ingredients to the cream cheese and sugar mixture. Blend at medium speed until incorporated.

• 1 - 15 oz. can pumpkin puree (not the ready made pie mixture)
•  2 tsp. vanilla extract
• 1 1/2 tsp. cinnamon
• 1/8 tsp. ground nutmeg
• 1/8 tsp. ground ginger

In a separate bowl whip 1 cup of heavy cream until  you get soft peaks.

Fold the whipped cream into the pumpkin mixture - a rubber spatula works best. Fill individual ramekins or glass dishes with the mousse and place in the refrigerator until you are ready to serve.