For shortcake:

2 cups flour

1/2 cup sugar

8 Tbs cold butter (cubed)

1 Tbs baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

2/3 cup heavy cream

For pumpkin mousse:

3 cups heavy cream

1/2 cup powdered sugar

1/2 can pureed pumpkin

1/2 cup honey

1/2 cup sugar

For whipped cream topping:

1/2 cup heavy cream

1/4 cup powdered sugar


For shortcake:

Preheat oven to 400 degrees. Mix together flour, sugar, baking powder, salt, cinnamon and nutmeg in mixer fitted with paddle attachment. Mixing cold butter to dry mixture until combined. Add heavy cream until mixture forms dough. Turn out dough onto floured surface. Using a rolling pin, roll the mixture until it's 1/2 inch thick. Cut individual shortcakes using a biscuit cutter. Using a pastry brush, brush each shortcake with egg wash and sprinkle with sugar. Bake for 10-12 minutes.

For mousse:

In an electric mixer with whisk attachment, combine heavy cream and powdered sugar. Beat on high until cream forms. in a separate bowl, combine pumpkin, honey and sugar. Gradually add pumpkin mixture to whipped cream. Whisk until combined.

For whipped cream topping:

In an electric mixer with a whisk attachment, combine heavy cream and powdered sugar. Whisk until whipped cream forms.

To assemble:

In a mason jar place one shortcake on the bottom. Add pumpkin mousse mixture. Then add whipped cream mixture. Place another shortcake on top of the whipped cream and layer again. Refrigerate until serving time.

Presented by: Knox Provisions

Date: 11/23/16