White Chocolate Pumpkin Mousse

Here is an incredibly yummy option to the traditional pumpkin pie. Velvety smooth and creamy with all those holiday flavours…enjoy!

1 398mL can pumpkin (not pumpkin pie filling)
¼ cup whipping cream
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
3 squares (about 90g) Baker’s brand (or another high quality) pure white chocolate
1 cup whipping cream (whipped to firm peaks)

Mix the pumpkin, ¼ cup whipping cream, cinnamon, nutmeg, and brown sugar in a medium pot on medium heat for 5 minutes, stirring frequently with a whisk.
Cut the chocolate into small pieces and then stir into the hot pumpkin mixture until it has melted and is completely incorporated.
Transfer to a mixing bowl and place mixture into the fridge and chill completely. About 2 hours.
Now remove from fridge and fold in half of the whipped cream until completely incorporated and then fold in the second half.
Serve in a wine or martini glass or just a bowl and then top with some grated white chocolate (cheese grater) and cinnamon.
Enjoy!