Recipe: Pumpkin Walnut Mousse Cake

32 graham crackers
2 tbsp dark brown sugar (30 mL)
1/2 cup butter, melted (125 mL)
2 tbsp gelatine powder (30 mL)
1 cup water, divided (250 mL)
1 540 mL (18 oz) can pumpkin pie filling
1 cup California walnuts (250 mL)
1 cup mascarpone cheese (250 mL)
1/2 cup honey (125 mL)
1 tsp cinnamon (5 mL)
1/2 tsp nutmeg (2 mL)
1 cup whipping cream (250 mL)

Preheat oven to 325°F (160°C).

Combine graham crackers, sugar and butter in a food processor and blend until you achieve the consistency of wet sand. Press crust mix into bottom of a non‐stick 9‐inch (23 cm) spring form pan. Bake for 10 minutes until crust is fragrant and golden brown. Set aside to cool.

Sprinkle gelatine in 1/2 cup (125 mL) water, stir and let sit for 5 minutes. Boil remaining water, add to gelatin and stir until dissolved. In a separate bowl, whip the whipping cream until stiff peaks form and set aside.

In a large bowl, combine pumpkin pie filling, walnuts, mascarpone, honey, cinnamon and nutmeg, stirring well. Add gelatin. Fold in whipped cream until combined and pour mousse in to spring form pan. Gently shake the cake pan to release any air bubbles and smooth out surface.

Serves 8 to 12.

Tip: This cake will keep fresh covered in the fridge for up to 5 days.

PER SERVING (1/12 recipe): about 452 cal, 6 g pro, 30 g fat (15 g sat. fat), 43 g carb, 5 g fibre, 64 mg chol, 286 mg sodium. %RDI: 4% calcium, 11% iron, 32% vit A, 2% vit C.

Recipe courtesy of the California Walnut Commission.