Pumpkin pie is a Thanksgiving tradition, but traditions can sometimes be stifling. If you’re feeling that way about Thanksgiving dinner this year, my suggestion is to change one traditional dish, such as the Pumpkin Pie, and to use that pumpkin
flavor in another form of dessert. You could try my creamy Pumpkin Cheesecake or this, a simple Pumpkin Mousse served with fragrant slices of Gingerbread. I used canned pumpkin puree to make my mousse, but if you have the time and are so inclined,
make your own fresh puree by roasting deseeded pumpkin halves, cut side down, in a pan with a cup of water at 350°F for about 90 minutes, until fork-tender. Then just scrape out the puree with a spoon. For a showier dessert, make Pumpkin Mousse Gingerbread
Parfaits—cut the gingerbread into ½-inch cubes and layer it with the mousse and some sweetened cream in parfait glasses. The Gingerbread Cake is also excellent on its own, served with a cup of strong black tea.
