Pumpkin Mousse

For most people, Thanksgiving this year will be a small affair. It will be no different in our home. So, instead of a large pumpkin pie or any pie for that matter, I will be making this simple but absolutely luxurious pumpkin mousse. Canned pumpkin, some flavorings and whipped cream - a few ingredients that make for a low-key yet delicious dessert. 

Pumpkin Mousse

Makes 2 servings 

1 cup pumpkin 

1/2 cup heavy whipping cream 

3 tbsp of sugar

1/2 tsp vanilla 

1/4 tsp each ground ginger and cinnamon

1. In a saucepan over medium heat, mix together the pumpkin purée  1/4 cup of whipping cream,  2 tbsp of sugar, the vanilla extract and spices. Heat for 2 to 3 minutes, just until warmed through. Remove from heat and let cool. 

2. Meanwhile, whip the remaining cream, with 1 tablespoon of sugar, to stiff peaks. 

3. Once the pumpkin purée mixture has cooled, gently fold in the whipped cream. Divide mousse into serving glasses and chill for at least one hour before serving. Serve with additional whipped cream and crystallized ginger, if desired. 

Pan-Roasted Brussel Sprouts with Maple Syrup and Pecans

Pan Seared Brussel Sprouts with Maple Syrup and Pecans 

Makes 3 to 4 servings 

1 pound brussels sprouts, washed, trimmed and sliced in half

2 tbsp extra light olive oil 

2 tbsp maple syrup

salt and pepper

1/4 cup chopped pecans (plain or candied)

1. Heat a large skillet of medium to high heat. Add the olive oil and the brussel sprouts, making sure that most of the sprouts are cut side down in the pan. Let sear for 7 to 8 minutes until they have caramelized nicely and taken on a golden to dark brown color. Carefully stir in the maple syrup. 

2. Remove from heat and season with salt and pepper. Sprinkle the chopped pecans on top before serving.