Pumpkin Mousse with Pumpkin Seed Snaps

Ingredients:

- 150g (5.3 ounces) raw weight pumpkin, roughly mashed or pureed (or about 2/3 cup pureed pumpkin)
- 250g (8.8 ounces) ricotta (about 1 cup)
- 2 TB honey
- 2 TB cocoa powder
- 1/2 tsp vanilla
- 1/2 tsp cinnamon

You can drastically reduce the calories and fat by using part-skim ricotta or silken tofu.

Pumpkin Prep:
Cut off the top and tail, then chop the neck into two segments, and cut the bulbous end in half longitudinally so you split open the seed compartment. Some people like to roast the pumpkin with the skin on and remove the flesh later, but I find this to be way too messy, so I like to remove the skin with a sharp knife while the pumpkin is still raw.

Step 1:

Remove the seeds, picking out any accompanying membrane and rinse in a colander until all the orange bits are gone.

Step 2:

You'll need to chop the flesh of the raw pumpkin into small cubes (about 1cm across).

Step 3:

Mix all the ingredients together using a hand held electric mixer or a stick blender until smooth and uniform.

Step 4:

Mixing:

Step 5:

Pumpkin mousse is Smooth:

Step 6:

Pumpkin Seed Snaps (12 snaps):

- seeds from one pumpkin (about 1/4 cup)
- 1/4 cup butter, melted
- 1/2 cup brown sugar (packed)
- 1 teaspoon vanilla
- 3/4 cup rolled oats
- 1/4 teaspoon baking powder

Take the seeds from the pumpkin and remove as much membrane from them as humanly possible before placing in a strainer and rinsing with cold water. Spread the seeds on a cookie sheet and bake at 170C (338 Fahrenheit) for 15-20 min or until seeds are dry and crunchy.

Step 7:

Melt the butter in a small saucepan and mix in the brown sugar and vanilla until you get a brown liquidly goo.

Step 8:

Oats, pumpkin seeds, and baking powder:

Step 9:

Add in the oats, pumpkin seeds, and baking powder and stir thoroughly until combined.

Step 10:

Grease up a cookie sheet with butter.

Step 11:

Spread pumpkin seed snap mixture onto cookie sheet or preferably, a silicone mat and press into one thin, even sheet.

Bake at 190C/375F for 7-10min.

Step 12:

Allow the pumpkin seed snaps to cool COMPLETELY before cutting into bars and removing from the pan.

Step 13:

Serve your Pumpkin Mousse with a Pumpkin Seed Snap.