Pumpkin Mousse

It's no secret that, like any native New Englander, I love fall. It's that time of year, where pumpkin-flavored everything pops up in grocery stores and coffee shops. I'm not complaining - I LOVE all things pumpkin. Which is probably the main reason I love Thanksgiving so much. Aside from all the other amazing food I eat on Turkey Day. But I digress. 

I've been wanting to make pumpkin butter since I recently saw it at one of the stands at my local farmers market. I searched various blogs for it, and came across this recipe (I told you I loved SkinnyTaste). The author of SkinnyTaste mentioned she puts pumpkin butter on toast, adds it to her lattes - everything. I decided it would probably be delicious mixed with cool whip - and alas, my recipe for pumpkin mousse was born.

Ingredients:
For making pumpkin butter:

• 1 29oz can pumpkin puree (not pumpkin pie filling)
• 2 tsp vanilla extract
• 3/4 cup apple juice or cider (I used apple juice)
• 1 cup packed light brown sugar
• 2-3 cinnamon sticks
• 1-2 tsps pumpkin pie spice

For making pumpkin mousse:

• 1 Tbsp pumpkin butter
• 1/2 cup reduced fat cool whip
• chopped walnuts, if desired

How to:
Recipe for pumpkin butter:

• Combine pumpkin, vanilla, juice, sugar, and spices in a large saucepan and mix well.
• Bring mixture to a boil.
• Reduce heat and simmer for 30-40 minutes with frequent stirring, until thickened. 
• Cool pumpkin butter overnight in the refrigerator. This recipe yields enough pumpkin butter to fill a large mason jar  (approx. 3 3/4 cups).

Recipe for pumpkin mousse:

• Add approx. 1 Tbsp chilled pumpkin butter to reduced fat cool whip. Adjust amount of pumpkin butter to your taste.
• Top with chopped walnuts, if desired.

Sorry I don't have any pictures of me preparing the pumpkin butter. I boiled my mason jar to sanitize it and stored my pumpkin butter in that, once it was cooled. Per the suggestion of SkinnyTaste, I've also used my pumpkin butter as a spread on toast, have added a Tbsp to my morning coffee, have put some in my oatmeal (see picture below), and have also just eaten it right off the spoon. But I think mixing it with cool whip & eating is as a dessert is my favorite way to consume pumpkin butter. This low calorie dessert is a great addition to any fall meal, in my opinion! I wasn't kidding when I told you I have a pumpkin-problem.

Enjoy! Leave your comments & suggestions below.