Pumpkin Mousse

1.In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy

cream (set aside remaining heavy cream for a later step), brown sugar,

cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5

minutes, stirring occasionally. Remove from heat, add vanilla extract, and

stir to combine.

2.Transfer pumpkin mixture to the refrigerator for 20 minutes and cool to room

temperature.

3.In a large bowl, add remaining 1 cup heavy cream. Whip for 2-3 minutes

until medium peaks form.

4.Once the pumpkin mixture has cooled, gently fold into the whipped cream

until evenly incorporated. Separate mousse into individual serving

containers. Refrigerate until ready to serve. Optional: top each serving with

additional whipped cream and/or HU chocolate gems before serving.