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'Tis the season for Thanksgiving!  If you are Canadian, you're probably just finishing up the last batch of leftovers Grandma insisted you take home.  If you live in the US, turkey madness has yet to begin.  Either way, the cornucopia of fall feasting can leave you bug-eyed and breathless after that last bite of pumpkin pie, and we think it's high time for a switcheroo.

A creamy alternative to pumpkin pie, and great for guests with gluten allergies, is this Pumpkin Mousse.
Note: do not use pumpkin pie filling in this recipe.  Try canned pumpkin or steam your own gourd from the grocery store.

In a medium saucepan, combine the pumpkin, milk, starch, syrup and spices. Bring all ingredients to a boil under medium heat, stirring frequently until the mixture is thick and creamy.

Cover the mixture immediately with parchment paper to prevent skin from forming, and refrigerate until chilled - about 2 hours.

In a separate bowl, combine the cream and vanilla, beating until stiff peaks form.  Fold carefully into the pumpkin mixture. Spoon into little glasses or ramekins, and garnish with cinnamon and ginger snap cookies.  Serve immediately.


For your gluten-free guests, you can find gluten-free ginger snaps at many health food stores and large grocery chains.

by Pamela Derksen