Pumpkin Mousse with Pumpkin Seed Snaps

Pumpkin Prep: Cut off the top and tail, then chop the neck into two segments, and cut the bulbous end in half longitudinally so you split open the seed compartment. Some people like to roast the pumpkin with the skin on and remove the flesh later, but I find this to be way too messy, so I like to remove the skin with a sharp knife while the pumpkin is still raw. Remove the seeds, picking out any accompanying membrane and rinse in a colander until all the orange bits are gone.

You'll need to chop the flesh of the raw pumpkin into small cubes (about 1cm across).

Mix all the ingredients together using a hand held electric mixer or a stick blender until smooth and uniform.

Mixing:

Pumpkin mousse is Smooth:

Pumpkin Seed Snaps (12 snaps): - seeds from one pumpkin (about 1/4 cup) - 1/4 cup butter, melted - 1/2 cup brown sugar (packed) - 1 teaspoon vanilla - 3/4 cup rolled oats - 1/4 teaspoon baking powder Take the seeds from the pumpkin and remove as much membrane from them as humanly possible before placing in a strainer and rinsing with cold water. Spread the seeds on a cookie sheet and bake at 170C (338 Fahrenheit) for 15-20 min or until seeds are dry and crunchy.

Melt the butter in a small saucepan and mix in the brown sugar and vanilla until you get a brown liquidly goo.

Oats, pumpkin seeds, and baking powder:

Add in the oats, pumpkin seeds, and baking powder and stir thoroughly until combined.

Grease up a cookie sheet with butter.

Spread pumpkin seed snap mixture onto cookie sheet or preferably, a silicone mat and press into one thin, even sheet. Bake at 190C/375F for 7-10min.

Allow the pumpkin seed snaps to cool COMPLETELY before cutting into bars and removing from the pan.

Serve your Pumpkin Mousse with a Pumpkin Seed Snap.