PUMPKIN MOUSSE

2 ENVELOPES OF UNFLAVORED GELATIN
1/4 C. WATER
2 CUPS HEAVY CREAM
1Tbsp.VANILLA EXTRACT
1/8 TSP. STEVIA POWDER
2 PACKETS OF SWEET N LOW
1 1/2 CUPS OF CANNED PUMPKIN PUREE (UNSWEETENED)
1 TSP. CINNAMON
1/2 TSP GROUND NUTMEG OR MACE
1Tbsp. BOURBON (OR BOURBON FLAVORING, WHICH YOU CAN GET AT WWW.SPICESETC.COM)
GARNISH: A DUSTING OF GROUND NUTMEG OR MACE

SPRINKLE THE GELATIN IN A BOWL OF WATER.
LET STAND TWO MINUTES, THEN MICROWAVE FOR 40 SEC.
IN A SMALL SAUCEPAN, WARM 1 CUP OF THE CREAM WITH THE VANILLA UNTIL IT BUBBLES.
STIR IN THE PUMPKIN AND COOK FOR 3 MINUTES.
ADD SWEETENERS, SPICES, AND BOURBON, STIRRING THEM INTO THE GELATIN.
BEAT THE REMAINING CREAM AND FOLD IT INTO THE PUMPKIN MIXTURE. S
COOP INTO SERVING GLASSES OR BOWLS.
COVER AND REFRIGERATE UNTIL READY, UP TO 6 HOURS.
SPRINKLE ON SOME MACE AS A GARNISH. SERVES 6-8