Can't have a day without pumpkin . . .

As great as chocolate mousse tastes, a change is often nice, especially if it is in line with the season. I am, however, thinking about making both chocolate and pumpkin mousse and layering them for a fantastically flavorful dessert.

Pumpkin Mousse

1 1/2 cups milk

1 small package of instant vanilla pudding mix

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

Homemade whipped cream - receipe follows

In a mixing bowl combine the milk and pudding mix until well blended. Let it thicken up a bit and then stir in the pumpking, spices, and vanilla extract. Fold in half of the prepared whipped cream. Scoop into individual serving dishes and refrigerate.

Now, you can use the refrigerated whipped topping stuff but why go to the trouble of making a great dessert and stopping short. This is a great way to whip cream and it doesn't break down or separate.

Whipped Cream

1 pint of heavy whipping cream

2 tablespoons sour cream

1 teaspoon vanilla extract

1/4 cup granulated sugar.

Combine all the ingredients in a mixing bowl and whip until it forms soft peaks and holds it's shape. Use half of it in the above mousse and top the desserts with the other half. A sprinkle of toasted, chopped pecans on each serving sounds good.