Sweet pumpkin mousse

Ingredients:

Pumpkin mousse

• 430 g pumpkin puree See the recipe here
• 1/3 cup sugar
• 1/4 cup honey
• 2 tbsp. condensed milk
• 1 tablespoon pumpkin pie spice
• 2 tsp vanilla extract
• A pinch of salt
• 1.5 cups heavy cream
• 1 cup taffy or your favorite candy, crushed

Special equipment

• Eight 170ml ceramic ramekins or 8 small pumpkins, stems trimmed and seeds and strings scooped out.

Preparation:

1. In a medium saucepan, whisk together the pumpkin puree, sugar, honey, condensed milk, pumpkin pie spice, vanilla, salt, and 1/2 cup heavy cream. Bring to a boil over medium heat, then reduce to a simmer and cook for 5 minutes, until the sugar dissolves. Remove from heat, transfer to a large bowl, and let cool completely. Cover and refrigerate until completely cool.
2. Whip the remaining cup of heavy cream until stiff peaks form, then fold the whipped cream into the cooled pumpkin mixture. Fill ceramic molds or, if using pumpkins, into the cavities, cover, and refrigerate until the mousse is firm, 4 hours to overnight.
3. Decorate the pumpkin mousse with toffee or your favorite candies.