Pumpkin Mousse

Ingredients

• 180 g light soft cheese, at room temperature
• 100 g light brown soft sugar
• 1 teaspoon ground cinnamon or mixed spice
• 425 g tin pumpkin purée
• 300 ml double cream 
• 2 Nature Valley™ Crunchy Canadian Maple Syrup Snack Bars, roughly crushed   

Directions

1. 1 Place the soft cheese in a large bowl with the brown sugar and cinnamon or mixed spice and beat with an electric whisk until smooth and creamy. Add the pumpkin purée and continue beating on a low speed until well blended.
2. 2 Whip the cream in a large bowl until soft peaks form. Using a spatula, gently fold three-quarters of the cream into the pumpkin mixture. Divide the mousse between 6 individual serving glasses.
3. 3 Top each with a dollop of the remaining cream and sprinkle over the crushed granola bars. Serve immediately or chill for up to 2 hours before serving.
   
   If tinned pumpkin is unavailable, make your own by steaming 400g diced pumpkin flesh until very tender. Cool, then purée in a food processor or blender until smooth. You can make this dessert up to 3 hours ahead, but only sprinkle with the crushed granola bars just before serving. Any flavor of Nature Valley™ Crunchy Snack Bars can be used in this recipe. Use your favourite!