This quick recipe is a nice change from Pumpkin Pie (and great when the size of crowd doesn’t justify a full pie). I make the pumpkin mousse the night before, then pull the ramekins out to get to room temperature when I serve dinner, quickly make the fig balsamic reduction and serve. If you are feeling adventurous, finish each portion with a few drops of olive oil and a pinch of flaky sea salt.
This site seems to have a nice selection of other Thanksgiving recipes.
- 15 oz Pumpkin (canned)
- 2 C Ricotta Cheese (drained, fresh if you can find it)
- 1/4 C Lucini Extra Virgin Olive Oil
- 3/4 C Brown Sugar (any lumps broken up until smooth and granular)
- 1/4 tsp Cinnamon (ground)
- 1/8 tsp Ginger (ground, dry)
- 1/8 tsp Nutmeg (ground)
- 2 tsp Vanilla (dried or extract)
- 2 TB Lucini Fig-Infused Balsamic Vinegar
- 1/8 tsp Allspice (ground)
Combine the pumpkin, 1 cup of the ricotta, olive oil, cinnamon, ginger, nutmeg and sugar in a medium saucepan. Simmer over medium heat for 5 minutes, then allow to cool.
Mix the remaining ricotta and vanilla and then mix well with the cooled pumpkin mixture until smooth (I use an immersion blender). Spoon the pumpkin mixture into ramekins. (This part of the recipe can be completed the day before – just cover the ramekins with plastic wrap and refrigerate).
In a small pan, heat the fig balsamic and allspice over medium heat, stirring occasionally, until reduced by half. Allow to cool for 10 minutes, until just before solidifying. Carefully drizzle each ramekin with the fig balsamic reduction.