Cardamom Spiced Pumpkin Mousse with Pistachio Crunch

Ingredients

• •1 cup canned pumpkin puree
• •1/3 cup granulated sugar
• •1/2 teaspoon ground cardamom
• •1/4 teaspoon ground cinnamon
• •1 pinch ground cloves
• •1/2 teaspoon vanilla extract
• •1 cup heavy whipping cream
• •1/4 cup powdered sugar
• •1/4 cup shelled pistachios, roughly chopped
• •2 tablespoons honey
• •1/2 teaspoon sea salt

Instructions

1. 1

   In a medium mixing bowl, combine the canned pumpkin puree, granulated sugar, ground cardamom, ground cinnamon, ground cloves, and vanilla extract. Mix well until smooth and the spices are evenly distributed.

2. 2

   In a separate large bowl, pour in the heavy whipping cream and add the powdered sugar. Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form.

3. 3

   Gently fold the whipped cream into the pumpkin mixture in three additions, being careful not to deflate the whipped cream. Fold until fully incorporated and the mixture is light and airy.

4. 4

   In a small skillet over medium heat, toast the chopped pistachios for 2-3 minutes, stirring frequently, until they become fragrant and lightly golden.

5. 5

   Add the honey and sea salt to the skillet with the pistachios. Stir quickly to coat the pistachios evenly, then transfer them to a parchment-lined plate or tray to cool completely.

6. 6

   Spoon or pipe the pumpkin mousse into serving glasses or bowls, leaving room for the topping.

7. 7

   Once the pistachio crunch has cooled and hardened, break it into small pieces. Sprinkle the pistachio crunch generously over the top of each mousse serving.

8. 8

   Serve immediately or chill in the refrigerator for 1-2 hours for a firmer texture. Enjoy!