Over the last year, I’ve been on a shooter dessert kick. They serve up just the right amount of sweet without giving me the guilts for overindulging in too much of a good thing. When I want a slightly larger serving for me and my guests, I use Champagne flutes. I also like that I can do a lot of the prep work ahead of time. They are really easy and for a little bit of work they make a nice presentation. I’m a big fan of cherry or lemon cheesecake shooters. But with Thanksgiving coming up, I thought I’d try a pumpkin mousse version.
In Dylann’s latest post, Why Making Soup is Like Writing a Romance Novel, she talked about the connection between her soup recipe and writing romance. I know you’re scratching your head, but it really makes sense, so if you haven’t read her post, please do. It’s great. In some ways my shooter desserts are like writing a romance novel as well. First you start with a base layer which is like the rough draft. Then you add a layer of sweet goodness. This can be compared to adding in some emotions. Then another layer which I like to think of as the chemistry between the characters. More yummy goodness which is the visceral reactions, and last, but not least, you top it off with whipped cream… the satisfying, sweet happily ever after.
Pumpkin Mousse Shooters
1 package instant pudding
1 cup evaporated milk
1/2 cup pumpkin puree
1/4 t pumpkin pie spice
1/2 teaspoon cinnamon sugar
1 container whipped topping
5 graham crackers
1 T granulated sugar
Cinnamon sugar for garnish
First put the graham crackers in a ziplock bag and crush them. Add 1 tablespoon granulated sugar.
Beat evaporated milk and pudding mix until smooth. Add 1/2 cup pumpkin puree, 1/4 teaspoon pumpkin pie spice, and 1/2 teaspoon cinnamon sugar.
Then fold in 1 cup whipped topping.
Today, I’m nixing the shot glasses and going for the Champagne flutes. Put a layer of crushed graham crackers, then a layer of pumpkin pudding mixture, whipped topping, pudding mixture, and top with another scoop of whipped topping, then sprinkle some cinnamon sugar on top. They are that easy!