Pumpkin Mousse with Cinnamon Whipped Cream

To begin, I think I just need to come clean and admit that I am decidedly NOT a pumpkin pie person. I know this is a controversial position to take, particularly as Thanksgiving approaches, and Instagram is all, “pumpkin pie this and pumpkin pie that,” but I am hoping to keep the haters at bay cause here’s the thing: I am not anti-pumpkin, I am just anti-pumpkin in the form of pie.Pumpkin mousse, for instance, is a whole other story (as are pumpkin whoopie pies and pumpkin cake with chocolate bourbon buttercream (recipe for this coming soon!)). It all started when I hosted Thanksgiving a few years back and knew I had to accommodate my pumpkin-loving mother-in-law, but was dead set against making her a traditional pie. Instead, I developed a recipe for pumpkin CHIFFON pie, with a filling lighter, fluffier, and WAY more delicious than its denser, heavier cousin that fills the traditional pie.The pie was sublime with the ability to turn people who were just “meh” about pumpkin desserts, into pumpkin fanatics. Here, I have fiddled with the filling of said chiffon loveliness, and done away with the crust altogether, filling small ramekins with the pumpkin mousse and topping each one with cinnamon whipped cream. Please serve extra whipped cream at the table – I, for one, like dolloping on additional cream as I eat, so every bite is as cream-filled as the first. But maybe that’s just me? Finally, it is not a coincidence that I have posted this recipe for a pumpkin dessert today, as I am joining tons of other bloggers in a virtual pumpkin party! Click here to see all of the amazing pumpkin treats (both sweet and savory) that my blogging pals are sharing today. 
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