Pumpkin Mousse Filling

Courtesy of Contessa Wine Cellars
iStock photo

●      12 ounces cream cheese, slightly warmed
●      One 29-ounce can pumpkin (the large can)
●      1 ½ heaping cups powdered sugar
●      8 teaspoons vanilla
●      1 tablespoon ground cloves
●      1 heaping tablespoon ground cinnamon
●      1 teaspoon (or to taste) salt

Mix all the ingredients at very high speed until smooth. Chill and use in a baked pie crust or small tarts of any size, or heap in parfait glasses topped with whipped cream. Use your imagination! (Note: The cream cheese has to be very, very soft or it won’t blend smoothly in the mixture.)

Pairs well with a sweet white wine, such as Contessa Wine Cellars’ Celeste.


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