Light and Unique desserts to have after a heavy Thanksgiving meal

Thanksgiving calls for pies as tradition but they can be really heavy, so we have a variation of that to make it lighter and not too heavy after the big meal, plus one more lighter dessert option. All of these Thanksgiving desserts feature pumpkins as the main flavor base with spices thrown into it. Make them for the upcoming Thanksgiving this year, especially if you have a family and guests who majorly crib or pass up desserts after the big feast of turkey and its accompaniments.

1. Pumpkin Mousse

(Makes 16 servings)

Ingredients

• - 1 tbsp unflavored gelatin powder
• - 250 ml milk
• - 200 gm granulated sugar
• - 425 gm fresh pumpkin puree
• - 1 tsp pumpkin pie spice
• - 450 gm sour cream
• - 450 gm whipped cream, thawed
• - ½ tsp ground cinnamon, to garnish

Rum Whipped Cream:

• - 240 ml heavy whipping cream
• - 2 tbsp powdered sugar
• - 1 tsp rum or vanilla extract

Instructions

1. Take a small saucepan, take the milk, and sprinkle the powdered gelatin over it, stir, and set aside to bloom for 10 minutes.
2. While it blooms, prepare the pumpkin puree. To get approx 450 grams of pumpkin puree, you’ll need 1 kg of pumpkin or buy smaller slices. Remove the skin and seeds, chop them into smaller pieces, and puree in a mixer grinder. Set aside.
3. After 10-15 minutes, put the milk-gelatin liquid on the stove, over medium heat, and whisk continuously. The milk will start to steam as the whisking motion helps dissolve the gelatin.
4. Remove from heat and set aside for 15 minutes to cool.
5. Fix a stand mixer with the whisk attachment or use a hand mixer and on medium speed mix

sugar, sour cream, pumpkin puree, and pumpkin spice, until blended.

6. Add the whipped cream and run it on medium-low speed until fully combined.
7. Keep the mixer running, and slowly pour the warm gelatin milk.
8. Once combined, divide it between serving cups, or dessert glasses.
9. Refrigerate for four to six hours for the mousse to set.
10. Make the whipped cream infused with rum or vanilla just before serving the mousse.
11. Take an electric mixer, and beat heavy cream, and powdered sugar on high speed, for two minutes, until just thick. Add the rum or vanilla essence and beat just to incorporate.
12. Dollop the whipped cream on the mousse just before serving.

2. Pumpkin Chiffon Pie

(Serves 10)

Ingredients

• - 1 blind-baked pie crust
• - 2 ½ teaspoons unflavored gelatin
• - ¼ cup water
• - ¾ cup granulated sugar divided
• - ½ tsp salt

For the pumpkin spice:

• - ½ tsp ground cinnamon
• - ½ tsp ground allspice
• - ¼ tsp ground nutmeg
• - ⅛ tsp ground cloves
• - 3 eggs, separated
• - 120 ml milk
• - 450 gm pumpkin puree
• - 1 tsp vanilla extract
• - Sweet whipped cream, for topping

Instructions

1. If you wish to use a homemade pie crust, here’s a recipe. If using a readymade one, flour a clean surface and roll out the pie crust.
2. Carefully transfer the pie crust to a 9-inch pie plate and fill it with beans or pie weights.
3. Blind-bake it at pie crust in a preheated 200°C oven for 15 minutes. Remove the beans or weights, then follow with another 15 minutes of baking. Keep aside to cool completely.
4. Take a small bowl, and sprinkle the unflavored gelatin over a bowl of water. Let it sit for five minutes to dissolve.
5. Take a medium saucepan, and mix half of the sugar, salt, all the ground spices, three egg yolks, milk, and pumpkin puree.
6. Whisk the mixture in the saucepan well and cook over medium heat, stirring frequently, for five to seven minutes until the mixture is hot and slightly thickened, but not boiling.
7. Remove the saucepan from heat and add the dissolved gelatin and vanilla extract. Let the mixture cool completely, to room temperature. Do not refrigerate or it’ll thicken.
8. In a separate bowl, beat three egg whites with an electric mixer with whisk attachment, until soft peaks start to form. Continue beating the egg whites, gradually adding the remaining granulated sugar until stiff peaks form.
9. Gently fold the stiffened egg whites into the cooled pumpkin mixture and pour the combined mixture into the cooled pie crust.
10. Refrigerate the pie for at least four hours or overnight until firm.
11. Before serving, top the pie with sweetened whipped cream and dust with cinnamon for a pop of flavor and aesthetic value.