This delightfully sweet mousse will improve your eyes as it is high in beta-carotene. This recipe makes 4 servings.

Ingredients:

• 1 Medium Pumpkin
• 1/2 cup Plain Greek yogurt
• 1/2 cup Maple syrup
• 1/4 cup Orange juice, freshly squeezed
• 1 envelope Gelatin
• 1/4 cup whipping cream, very cold
• Zest of one orange
• 1/2 tsp Mixed spice (cinnamon, clove, nutmeg, ginger)

Method:

1. Heat the oven to 200 degrees Celsius.
2. Prepare a baking pan by lining it with a parchment paper.
3. Cut your pumpkin into slices and remove seeds.
4. Place the pumpkin slices, skin up, on the baking tray and bake for about 30-40 minutes until done. Make sure the pumpkin is cooked through.
5. Remove the pumpkin pieces from the oven an place on cooling rack for about an hour.
6. Remove the browned skin from the pumpkin and discard.
7. Place the pumpkin into a food processor and pulse for about 3-4 minutes.
8. Set aside.
9. Place a medium bowl in the freezer
10. In a larger bowl, combine the pumpkin puree and yogurt. Whisk until fully combined.
11. In a jug combine the orange juice with the gelatine and let it sit for 3 minutes.
12. Immediately start with your maple syrup. Pour the maple syrup into a small sauce pan and bring to the boil. Stir continuously.
13. Pour the boiling maple syrup into the gelatine mixture and stir until dissolved.
14. Pour the maple syrup mixture into the pumpkin puree and whisk well.
15. Add the orange zest and spices and stir.
16. Remove the bowl from the freezer add the cream and with an electric whisk, whisk until soft peaks form.
17. Whisk your pumpkin mixture with the electric whisk for about 1 minute.
18. Fold the cream into the pumpkin mixture.
19. Place mixture into serving dishes and place in the fridge for 2-3 hours until set.
20. Serve and enjoy!

NOTE: If you have any left over puree, you can store it in the fridge for 1 week or in the freezer for up to 3 months.

Source: All about vision . com & Food Network .com