If you grew up in Connecticut, then you know that the ''Nutmeg State's'' favorite pie is Pumpkin Pie. According to the Connecticut state library, ''it got the name because, in the state’s early days, Southern customers would buy nutmegs without knowing they had to grate them and would say the Connecticut Yankees sold them wooden nutmegs. Another theory is that “early inhabitants had the reputation of being so ingenious and shrewd that they were able to make and sell wooden nutmegs,” which is a lot less flattering. Regardless, the nutmeg connection makes Connecticut a natural fit for pumpkin pie. According to some, it should get even more specific with maple (another classic New England ingredient), pumpkin, nutmeg, and pecan streusel. Pumpkin is Connecticut’s official state pie, and we take that love of pumpkin to a new level with the maple pumpkin with pecan streusel,” says Stephen Jarrett, manager of Michele’s Pies. It’s made with New England maple syrup, Connecticut pumpkins, nutmeg, and pecan streusel, “which captures the flavors and feelings of autumn that Connecticuters know best,” according to The Matador Network website.
Like Connecticut's legendary Michelle's Pies, I love serving this mousse with a little extra cinnamon and crushed pecans on top. This Pumpkin Mousse recipe is from Amy Hanten The Cooking Mom website.
Ingredients: 1 can (15 ounces) pumpkin, 2 boxes (3.4 ounces) instant vanilla pudding, 2 cups cold milk, ½ tsp pumpkin pie spice, and 1 container (16 ounces) whipped topping - divided in half. Add an extra pinch of cinnamon sprinkled on top too. Crushed pecans are optional. **Serve this creamy mousse with gingersnaps or any other cookie you prefer instead of a spoon.
You will need: 1 (2-quart) dish or 8 (8-ounce) glasses or ramekins
Directions: Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in half of the whipped topping. Spoon into dessert dishes and top with a dollop of whipped topping.