This is one of my very favourite autumn dessert recipes. Sometimes you don't want a pie with more heavy pastry after a big Thanksgiving meal, so I always liked this alternative. Don't fool yourself, though -- it's very fattening. But somehow being all creamy and fluffy, it sort of feels lighter.
Pumpkin Mousse Parfaits
1 envelope unflavoured gelatin
1/3 cup cold water
3/4 can tinned pumpkin
1 cup packed brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp salt
2 eggs, separated
1/3 cup granulated sugar
3 oz Philadelphia cream cheese, softened
1 cup sour cream
1 tsp vanilla
1/3 cup chopped pecans
Soften gelatin in water. Stir over low heat until dissolved. Add pumpkin, 1/2 cup brown sugar, spice, salt and egg yolks. Cook, stirring constantly over medium heat until thoroughly heated. Cool.
Beat egg whites until foamy. Gradually add granulated sugar, beating until it forms stiff peaks. Fold into pumpkin mixture.
Combine cream cheese and remaining brown sugar, mixing until well blended. Stir in sour cream and vanilla.
In glasses (or parfait dishes), alternate layers of sour cream mixture, pecans and pumpkin mixture. Chill.
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This is fabulous, but I've never made it in the UK, so am not sure about what the substitutions would be. To start with, I'd swap creme fraiche for the sour cream, and probably use castor sugar instead of granulated.
