Mexican Mocha Pudding? I'll Si to That.

Pumpkins, pumpkins all around and not a dessert to eat!

Not quite!  If you're getting your countdown to Halloween started, what better way to ease into the most awesome month of October than with a little pumpkin whipped cream?

You can let your imagination wander with that one, but it's a treat best served cold on top of, wait for it, hot chocolate. Or, as the crafty folks at Vegetarian Times suggest, put a dollop on a deliciously creamy cup of Mexican Mocha Pudding. You can even make the whipped cream ahead of time (like say, on October 29th) because it can keep for three days in the refrigerator. Then, after taking the kiddos out for a trick or treat round or two on October 31st, you can come home and break out the pumpkin cream delight with limited fuss. And you can get your sweet tooth fix without stealing all of the Mars bars and Reese's Cups out of their bags!

Mexican Mocha Pudding
1/2 cup sugar, preferably natural brown sugar such as Sucanat or maple
3 Tbs. unsweetened cocoa powder
2 1/2 Tbs. arrowroot powder
1 Tbs. instant espresso powder
1/2 tsp. ground cinnamon
1/2 tsp. New Mexico chili powder
1/4 tsp. salt
1 large egg
2 egg yolks
2 cups milk 4 oz. semisweet chocolate, chopped
1 tsp. vanilla extract

Whipped Pumpkin Cream
1 15-oz. can pumpkin
1/2 cup brown sugar
1/2 tsp. ground cinnamon
1/2 cup heavy whipping cream

1. Combine sugar, cocoa powder, arrowroot powder, espresso powder, cinnamon, chili powder, and salt in bowl. Whisk together egg and egg yolks in separate bowl. Stir egg mixture into cocoa mixture.

2. Scald milk in saucepan over medium heat until milk is steaming. Remove from heat. Whisk ı/2 cup hot milk into cocoa mixture. While whisking, pour cocoa mixture back into hot milk, and whisk until smooth. Return to medium heat, and continue whisking for 5 to 6 minutes, until pudding starts to bubble. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer pudding to bowl, and cool to room temperature. Cover with plastic wrap pressed directly onto pudding; refrigerate until chilled.

3. To make Whipped Pumpkin Cream: Cook pumpkin and brown sugar with cinnamon
in medium skillet over medium heat, stirring constantly, for 3 minutes. Transfer to bowl, and cool to room temperature.

4. Whip cream in stand mixer or with handheld beaters on medium-high, until soft peaks form, about 1 minute. Fold whipped cream into pumpkin until no streaks remain. Refrigerate until chilled. Serve pudding dolloped with pumpkin cream.

Recipe and photo courtesy Vegetarian Times