Pumpkin Mousse
2 cups heavy whipping cream
1 package low fat cream cheese, softened
3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice (or 1/4 ea. nutmeg, ginger, cloves, cinnamon)
1/4 teaspoon salt
1 can pumpkin puree

In large bowl, beat whipping cream with an electric mixer on high speed until stiff peaks form. Cover and refrigerate while preparing the pumpkin and cream cheese mixture.

In medium bowl, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth and creamy, about two minutes. Turn the mixer down to low speed, and mix in pumpkin puree until well blended.

Gently fold 1 1/2 cups of the whipped cream into pumpkin mixture until evenly distributed. Serve immediately in dessert dishes or store in an airtight container up to 24 hours. Before serving, top each mousse with a dollop of the remaining 1/2 cup whipped cream and a sprinkle of nutmeg. Makes eight individual servings.