Perfect Pumpkin Spice

During this pumpkin season, try this light and creamy dessert that packs in a lot of fall flavors.

Pumpkin Spice Mousse (Yields 8 cups)

• 1 cup Canola oil
• 2 cups sugar
• 4 large eggs
• 2 tsp. vanilla
• (1) 15-ounce can pure pumpkin purée
• 1 tsp. pumpkin spice
• 2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt

In a medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg, and a pinch of salt. Cook on medium, stirring frequently until it is steaming heavily, darker in color, and slightly thicker—about 5 minutes. Remove from heat and stir in cream cheese and vanilla until smooth. Transfer into a bowl, then stir in condensed milk. Let cool completely. Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then spoon into 4-oz. jars. Chill until ready to serve. Serve dolloped with whipped cream and crushed ginger cookies, if desired.