Mrs. Mayer's Mousse & Casserole Fall Favorites

Pumpkin Cheesecake Mousse - Gluten Free  

Something I make with my daughter-in-law :)  Making Mousse and Making Memories! 

Ingredients

• 16 ounces cream cheese room temp

• 15 ounce canned pumpkin not pumpkin pie filling

• 2 cups heavy cream

• 1/4 tsp salt

• 2 teaspoons pumpkin pie spice or use cinnamon, ginger, nutmeg, cloves

• 1 teaspoons Cinnamon

• 1 teaspoon vanilla extract

• 1/2 cup powdered sugar

Instructions

1. With a mixer or stand mixer blend cream cheese and pumpkin until smooth.

2. Add the rest of the ingredients and blend until whipped and fluffy about 5 minutes.

3. Taste and adjust powdered sugar to your liking, if needed.

4. Pipe into serving glasses and top with sugar and cinnamon or brown sugar, if desired. Best if Chilled about an hour to set and thicken but still fantastic to enjoy immediately!  If you don't need Gluten Free, you can top it with a ginger snap or graham cracker.  You can also crumble any of these and layer to make a parfait.   

5. Keep refrigerated until ready to serve.

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AMAZING SWEET POTATO CASSEROLE

My niece made this one year for Thanksgiving and my daughter and I are addicted and we make it all the time. New family tradition :)

Makes 8 Servings   * Use all-purpose Gluten-Free flour, if you need GF * Pecans are what we use, but walnuts can be used

INGREDIENTS Crust:

• 1 1/2 cups brown sugar

• 1/2 cup flour (use all-purpose Gluten-Free flour, if needed) 

• 1 1/2 cups chopped nuts (pecans preferred)

• 1/2 cup melted butter

• 1 teaspoon cinnamon

Sweet Potato Mixture to place on top of crust:

• 1 1/2 cups sugar

• 1/2 teaspoon salt

• 1/2 teaspoon vanilla

• 4 cups mashed sweet potatoes (you can bake them and scoop them out)

• 2 egg, well beaten

• 1/2 cup butter

Put it together: Butter a baking dish and set aside.

1. Combine Crust Mixture in a bowl and put aside.

2. Mix Sweet Potato Mixture ingredients in a mixing bowl in the order listed. Combine thoroughly with a hand masher or a mixer (we use a mixer) 

3. Spoon Sweet Potato Mixture into a buttered baking dish.

4. Sprinkle Crust Mixture evenly onto the Sweet Potato Mixture.

5. Bake for 30 minutes at 350°. Allow to set for at least 30 minutes before serving.