Pumpkin Mousse
By: Anonymous
Published: Saturday, February 13, 2010 - 6:39am

Ingredients




cup Dried apricots
3 tablespoons Rum
1 can Unsweetened pumpkin pie filling - (1 lb)
4 tablespoons Melted butter
cup Packed brown sugar
teaspoon Ground allspice
teaspoon Ground cinnamon
teaspoon Ground nutmeg
cup Pecans chopped
cup Heavy cream

Preparation

1 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. 2 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. 3 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. 4 This recipe yields 8 servings.