Sweet Pumpkin Mousse

1. 1

   Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional

2. 2

   In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream.

3. 3

   Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar.

4. 4

   Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.

5. 5

   Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture.

6. 6

   Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.

7. 7

   To serve, top with toffee bits or your favorite candy bar.

No additional tips available.