Take a different approach to pumpkin this year with this silky mousse, topped with nutmeg caramel.
- Combine pumpkin puree, 1 ½ cups milk, sugar and cornstarch in a medium saucepan. Stir over medium-low heat until thickened. Remove from heat and cool completely.
- Whip cream and fold gently with ½ teaspoon salt and vanilla into cooled pumpkin mixture. Chill for 2 hours.
- In a medium saucepan, stir brown sugar, nutmeg, remaining ¼ cup milk, butter and ¼ teaspoon salt over medium heat until bubbly and well combined. Spoon warm caramel sauce over servings of mousse.