1. In a blender, combine the pumpkin puree, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt. Blend until smooth.
2. Pour in the bourbon or rum, and blend again until well combined.
3. If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer's instructions. Make sure to freeze the container for at least 24 hours before using it.
4. If you don't have an ice cream maker, transfer the mixture to a container with a lid and place in the freezer. Stir occasionally until frozen, about 3-4 hours.
5. Once frozen, remove from the freezer and let soften for a few minutes.
6. Scoop the pumpkin mousse liquor into glasses or bowls.
7. Optional: top with whipped cream, sprinkles, chocolate chips, or nuts.
8. Serve immediately and enjoy!
Tips:
- For a boozy twist, you can add some extra bourbon or rum to the mixture while blending.
- If you're feeling adventurous, try using pumpkin pie spice instead of individual spices for added flavor.
- You can also make this recipe ahead of time and store it in the freezer until ready to serve.
- Don't forget to let the container thaw a little bit before scooping out the mousse. This will make it easier to scoop and serve.