And the pumpkin rolls on…

People, sit down, this is big. You will never guess what I’m holding in my hands (okay, in my one hand, and it’s really hard to type with one hand, but I just can’t put this down). Ready for it? PUMPKIN SPICE MARSHMALLOWS! Really? Yes, really! Who knew? (If you knew and for some inexplicable reason neglected to tell me, I don’t want to know, so let’s not get into true confessions here).

These were a surprise treat from my dear friend Dixie via her lovely daughter Elizabeth. I was delighted to see Liz pop her head into my office this afternoon, and then she revealed that she was acting as a courier for her mom. One minute I was having an ordinary afternoon at the office, the next minute I was enthralled at this new form of pumpkin that had come away. Imagine the possibilities, certainly, by the handful out of the bag would be a natural, immediate way to enjoy them…but, what about in place of regular marshmallows on candied yams? Bobbing on top of a cup of rich, creamy hot chocolate? As a seasonal kick to your every day, around the campfire S’mores?

And, also from Dixie, we were treated to a pumpkin themed feast last weekend (this is the same friend who went to pumpkin school with me last month.) Taking her culinary cues from our curriculum, she served smoked pumpkin bisque, pumpkin ravioli with brown butter sauce (plus a meat ravioli with a red sauce, just for good measure) and, drum roll please, for dessert she crafted her own recipe for individual pumpkin spice cakes filled with a mixture of cream cheese, ginger & brown sugar. Then, because the girl can carry a theme like nobody’s business, she baked them in jack o lantern forms, so when the cakes were turned out your dessert was smiling up at you while you were drooling down at it…perfection, my friends, complete and utter perfection for a fall dinner.

In my kitchen, since last we spoke (or since last I wrote and you read) of pumpkin, I have made another batch of pumpkin chocolate chip muffins, pumpkin mousse (also from that October pumpkin class) and, up next, pumpkin sour cream pancakes.

Before I move on to mixing up that pancake batter, if you’ve been having thoughts about pumpkin mousse, the method Dixie and I learned in class was quick, easy, delicious and, (are you still sitting?) requires no cooking. That’s right, no custard, no double boiler, just you, your pumpkin dreams, a bowl, a spoon and a mixer. Inconceivable, you say? Read on…

1 (1-ounce) package vanilla instant pudding
1 tsp. cinnamon
½ tsp. ground ginger
½ tsp. pumpkin pie spice
1 cup whole milk
1 (15-ounce) can pumpkin
1 pint heavy cream, whipped to medium peaks
Combine the pudding and spices. Add milk and pumpkin, mix well, and then fold in one cup of whipped cream (use remaining whipped cream for garnish).

You have choices on where the mousse goes from here. In class, this was made into a tart (one 8” or 12 tartlets). It would also make a beautiful parfait, but we served it to friends recently in martini glasses, dolloped it with whipped cream, them crumbled cinnamon graham crackers on top (ginger snaps would work nicely, too). Side note about the spices, I used cinnamon, ginger and allspice (in lieu of the pumpkin pie spice) and I used substantially more of each than the recipe calls for (I’m rebellious like that; I take these same liberties with pumpkin pie).

Taste as you go and decide for yourself, it’s your pumpkin mousse, how you roll with it is entirely up to you.