- 2-quart Saucepan
- 3-quart Mixing Bowl
- 5-quart Mixing Bowl
- 1 (15-ounce) can pumpkin pie filling
- 1 cup skim milk
- ¼ cup brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon nutmeg
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- 2 cups cold heavy cream
- Semi-sweet chocolate (optional)
- Pinch chili powder
- Pinch salt
In the 2-quart Saucepan, combine pumpkin pie filling, skim milk, brown sugar, cinnamon, nutmeg, orange zest, orange juice, salt and chili powder. Cook at medium-low heat for 3 minutes or until sugar dissolves; refrigerate until cool.
In the 3-quart Mixing Bowl, whisk cold heavy cream until stiff peaks form. In the 5-quart Mixing bowl, mix 1 cup of whipped cream with pumpkin mixture. Fold (lightly mix) together the rest of whipped cream and pumpkin mixture; cool and serve.
Garnish with semi-sweet chocolate.
Chef’s Note: This recipe makes 5 cups of mousse. A serving is ½ cup and has only 165 calories!