The only part that worked out ok was the icing. So I tweaked it a bit and turned it into a quick mousse recipe. This is the ideal way to use up any leftover pumpkin puree – takes about 5 minutes to whip up the mousse, and you can keep it in the fridge. (I should know, as I have pulverised three gigantic pumpkins into puree over the last two weeks, and had to come up with ways to utilise almost a bucketful of puree).
But what can you do – pumpkin is impossible to avoid this time of year. At least it is low-carb, with only 6g net carbs per 100g. It is also a permitted food on Atkins Induction.