Pumpkin Mousse

Recipe Ingredients

3/4 cup	177ml	Dried apricots
3 tablespoons	45ml	Rum
1		Unsweetened pumpkin pie filling - (1 lb)
4 tablespoons	60ml	Melted butter
1/2 cup	80g / 2.8oz	Packed brown sugar
1/4 teaspoon	1.3ml	Ground allspice
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg
1/2 cup	73g / 2.6oz	Pecans - chopped
3/4 cup	177ml	Heavy cream

Recipe Instructions

In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.

In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts. When the apricots are cool enough to handle, cut them into 1/2-inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration. Chill until serving time.

Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.

This recipe yields 8 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6616 broadcast 12-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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