WILSON, WY — The pumpkin spice fad has been both a blessing and a curse. A blessing, because pumpkin is a beautiful flavor and something I look forward to every November. A curse, because it has taken a good thing and given it an unforgiving amount of terrible associations, versions, and, worst of all, a bad reputation.

Pumpkins have a beautiful naturally sweet, smooth and subtly earthy flavor. When paired with classic holiday flavors of cinnamon, ginger, nutmeg, cardamom and cloves, it’s characteristics sing. You really can’t go wrong with classic pumpkin pies and cheesecakes for Thanksgiving. However, as the second segment for my “alternative” dessert options for your guests with dietary restrictions, I decided to play with one of my favorite gluten free desserts: mousse. This gluten free pumpkin mousse with salty pecan granola is quickly becoming my favorite dessert. While I’m a firm believer in roasting and pureeing your own pumpkin, I know that not everyone has time for this. The canned variety works just fine. Note: this granola is like crack. You may want to make extra for your pantry.

Pumpkin Mousse with Gluten Free Pecan Granola

For the mousse:

1 large pie pumpkin (or 1 15 ounce can pumpkin puree)

3 1/2 cups heavy cream

3/4 cup granulated sugar

3 eggs, separated

1 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground clove

1/4 tsp ground cardamom

1/2 tsp salt

1 tsp vanilla extract

3/8 tsp cream of tartar

For the Granola:

1 Cup gluten free quick oats

1 cup pecans, roughly chopped

4 tbsp brown sugar

1 tbsp granulated sugar

1 tsp salt

1/2 tsp cinnamon

1/8 tsp clove

1/8 tsp nutmeg

1/8 tsp cardamom

2 tbsp melted butter

Preheat your oven to 375 degrees F. In a medium saucepan, combine 1 1/2 cups heavy cream, pumpkin puree, sugar and spices over medium-high heat. Stir continuously until an instant read thermometer reads 175 degrees F. Remove from heat. In a medium bowl, beat 3 egg yolks. Temper in the pumpkin mix by adding 1 tbsp to start, then increasing the volume slowly, beating continuously to incorporate the mixture without curdling the eggs. Once the whole mixture has been beaten into the eggs, return to the pan and bring back to 175 degrees F. Scrape into a bowl and cool in the refrigerator.

Meanwhile, toss all granola recipes in a bowl, ensuring an even coating before spreading onto a parchment lined sheet pan and putting it to the oven to bake. Check every 5 minutes, tossing occasionally until toasted and browned but not burnt. Remove from the oven and cool.

Once the pumpkin mixture has cooled, beat the separated egg whites with the cream of tarter until stiff. Refrigerate. Beat the remaining 2 cups of heavy cream into whipped cream, it should be stiff but not too thick; there’s fine line between whipped cream and whipped butter. Fold half of the pumpkin mixture into the heavy cream with a rubber spatula. Give it a few turns before folding in the whipped egg whites and remaining pumpkin mixture. Fold gently, turning the bowl a quarter of a turn with each fold until the mixture is incorporated but the mouse is like and airy. Cover and refrigerate until you are ready to serve. Sprinkle as much of the granola as you’d like over top to serve.