Pumpkin Mousse

1/2 can packed pumpkin
1/2 cup heavy cream
1 tsp vanilla, divided
Pinch cinnamon, nutmeg, allspice and ground cloves
1/4 cup sugar, divided

In a medium bowl, mix together the pumpkin, 1/2 tsp vanilla, half the sugar and the spices.
In another small bowl, whip the heavy cream with the remaining sugar, and 1/2 tsp vanilla until stiff peaks are formed in the whipped cream. (Be careful not to over-whip, or you will make butter!)
Fold the whipped cream in with the pumpkin mixture until it is light and fluffy. Serve cold topped with more whipped cream and a sprinkling of cinnamon.

*This is a great, light alternative to pumpkin pie for dessert on Thanksgiving. It's not too sweet, and it won't weigh you down any more than you already are from Thanksgiving dinner! You could even float a dollop if this in your after-dinner coffee for an added treat, if you're feeling adventurous. This is also a great way to use up leftover pumpkin if you've got it!

Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Matthew 6:26