Heat sugar and water, and cook until sugar caramelizes.Add heavy cream off the heat.Stir in pumpkin, sorghum, salt, and flavoring. Press through a strainer and chill.
Whip heavy cream to medium peaks and fold into the mousse.
Serve as is, or garnish with chopped toasted nuts or my cocoa nib streusel.
Find the ingredients and procedure on the next slides.
Mix all the streusel ingredients together so there until it is sandy.
Spread out on a parchment-lined baking sheet, and bake until crisp.
Cool completely, and crumble for garnish.
Get the recipe for caramel pumpkin moussed by clicking below.Please see the next slide for more easy Thanksgiving recipes.Happy Thanksgiving, and thanks for your interest!