Recipe - Pumpkin Mousse (Mf)

Three fourths cup Dried apricots
3 tablespoon Rum
1 pound Unsweetened pumpkin pie
filling
4 tablespoon Melted butter
One half cup Packed brown sugar
One fourth teaspoon Ground allspice
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One half cup Pecans; chopped
Three fourths cup Heavy cream

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 One half 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.

Yield: 8 servings

All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted for you by Gail Shermeyer 4paws@netrax.net

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MCRecipe Digest
V1 #690 by 4paws@netrax.net (ShermeyerGail) on Jul 26, 1997